Pizza Crust

Flavors / Smokes Used

Flavor / Smoke Usage Rate Description
Nat Caramelized Onion FL WONF 6147-OS 0.8% Adds a deep-browned onion flavor with a toasted top note that marries with the toppings especially the Italian cheeses like Parmesan and Romano as they melt.


Ingredient OZ. LBS. GRAMS % WEIGHT
Warm water 12.04 0.75 341.40 34.14
Dry Active Yeast 0.18 0.01 5.00 0.50
Sugar 0.20 0.01 0.70 0.57
All Purpose Flour 20.01 1.25 567.20 56.72
Salt 0.53 0.03 15.00 1.50
Olive Oil 2.32 0.14 65.70 6.57
TOTALS 35.28 2.19 995 100%


  1. Mix the yeast and sugar with warm water (105 – 112°F) and allow yeast to bloom for 10 minutes.   
  2. Blend the flour, salt.  
  3. Using a dough hook, gradually add the water mixture to the flour mixture. 
  4. Add the Red Arrow product into the dry ingredients while the dough hook is running. 
  5. Pour dough out onto a lightly floured surface and knead until smooth. 
  6. Shape dough into a ball, place inside a lightly pan sprayed bowl and cover with film.  Place in holding oven set at 120°F and proof for 1 hour. (Should double in size)
  7. Place the dough on a lightly floured surface and knead until the air is pushed out. 
  8. Portion and roll dough to desired thickness.  Shape and dock to prevent puffing. 
  9. Place on a baking pan and bake at 350°F until edges are golden.  (7 – 8 minutes)
  10. Cool, wrap and freeze the dough. Microwave dough for 25 seconds from frozen state.  
Pizza Crust