Master Pizza Dough

Name: Master Pizza Dough
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 medium sized pizzas
Cuisine: italian
Ingredients: 7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana); 3 tablespoons sugar; 1-ounce vegetable shortening; 1/4 teaspoon salt; 3 cups water (lukewarm to slightly warm); 1 1/2 tablespoons active, dry, granulated, yeast; Pinch sugar

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Total: 1 hr 20 min

Prep: 1 hr 10 min
Cook: 10 min

Yield: 6 to 8 medium sized pizzas

Total: 1 hr 20 min

Prep: 1 hr 10 min
Cook: 10 min

Yield: 6 to 8 medium sized pizzas

Ingredients

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7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)

3 tablespoons sugar

1-ounce vegetable shortening

1/4 teaspoon salt

3 cups water (lukewarm to slightly warm)

1 1/2 tablespoons active, dry, granulated, yeast

Pinch sugar

Directions

Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.
SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate