Use and Care Manual

70
7
SOFT PRETZEL DOUGH
Ingredients
.5 lb.
6 pretzels
Water (80°F/27°C) 1¼ cups
Egg yolk, room temp. 1
Oil 1 tbsp.
Sugar 2 tbsp.
Salt 1½ tsp.
White pepper ⅛ tsp.
Bread our 3½ cups
Active dry yeast 2¼ tsp.
Select Dough Course
Glaze:
Egg white 1
Water 1 tbsp.
Toppings (optional) Kosher salt, sesame seeds
Method:
1. On lightly floured surface cut dough into pieces. Roll each piece into
16-inch rope. Cross ends of the rope to make loop; twist crossed ends
once and fold across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and
sprinkle with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until
done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to
dough ingredients. Follow method of completion.
PIZZA CRUST DOUGH
Ingredients  lb.
 thick or 2 thin crusts
2 lb.
2 thick or  thin
crusts
Water (80°F/27°C) ¾ cup
1²/
³
cups
Oil 1 tbsp.
2 tbsp.
Sugar 1 tbsp.
2 tbsp.
Salt 1½ tsp.
2 tsp.
Dry milk 1 tbsp.
2 tbsp.
Bread our 2¼ cups
4½ cups
Active dry yeast 1 tsp.
2 tsp.
Select Pizza Dough Course
Method:
1. Place on lightly floured surface. Divide and press onto 12-inch pizza
pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown
around edges.
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