* 3 tablespoons Instant High-Active dry yeast
* Warm water (110 degrees F)(just enough to dissolve the active yeast)
* 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk
* 8 3/4 ounces Sugar
* 1 1/4 teaspoon Salt
* 1/8 cup Olive oil
Dissolve dry yeast in warm water.=20 Let stand 5 minutes.
Place flour, milk, sugar, and salt in Mixer bowl.
Using a whip, blend on low speed for 8 minutes.
Add dissolved yeast and oil. Blend
On medium speed for 10 minutes.
Batter will be lumpy. Oil three sheet pans (18″ x26″ x1″).
sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal.
Pour or spread 3 lb 6 oz (1 1/2
quart) batter into each pan.
Let stand for 25 minutes. Bake until crust is set: Conventional Oven:
475 degrees F, 10 minutes.
Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust
with desired topping.
Bake until heated through and cheese is melted: Conventional Oven: 475
degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.