| Yield 1X: | 89.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Gluten | ||
| Portions: | 35.6 | ||||
| Shelf life: | Freeze | ||||
| Date: | 4.10.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Warm water – 80 F. | 2 | 4 | ||
| Sugar | 1.25 | 2.50 | ||
| Yeast | 0.50 | 1.00 | ||
| AP Flour | 3 | 4.00 | 6 | 8.00 |
| Salt | 1.25 | 2.50 | ||
| EVOO | 2.00 | 4.00 |
Carefully measure and prepare all ingredients. Mix the sugar with the warm water to dissolve, then whisk the yeast in. Allow to sit until the mixture becomes frothy, about 20 minutes. Combine the flour, salt, and EVOO in the 20 qt. mixer with the dough hook, and pour the yeast and water mixture in.
Mix on speed #1 until the dough comes together in a shaggy mass, then turn the mixer off and change to speed #2. Set the timer for 5 minutes, then start the mixer. When the mixing is complete, spray a suitable mixing bowl with non-stick spray, and transfer the dough into the bowl. Cover with plastic wrap, and allow to ferment until the dough has doubled in size, about one hour.
Turn the dough out onto a floured cutting board, and divide into 2.5 oz. portions. Round each portion into a tight ball, then arrange on the cutting board in the order that the balls were rounded. Cover with a dry kitchen cloth as you go.
When all the balls are complete, set up a second board for the rolling. Cover the board with flour, and roll each ball into a 6″ disk using the pie pin. Cover each disk well with flour, and stack. When the rolling is complete, cook each disk over a medium-high fire on the grill. When the disk begins to puff into bubbles, turn the dough over and allow to puff completely. Remove from the grill and cool.
Hold the breads at room temperature if using that shift. Otherwise, allow to cool completely and store frozen in zip-lock bags until needed. Defrost and warm through on the grill when needed.
