Ingredients
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Process
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- Mix.
- Shape into balls.
- Cold ferment 24-72 hr.
- Roll out to 14 in.
- Bake 500 °F bottom rack 8-9 min.
- Transfer to cooling rack 5 min.
Notes
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| ferment time | yeast (%) |
|---|
| 2 d cold ferment | 0.28% |
| 18 hr room temp | 0.08% |
| 24 hr cold ferment | 0.40% |
| size | area (sq. in.) | sauce, regular (g) | sauce, extra (g) | cheese, regular (g) | cheese, extra (g) |
|---|
| Large (14" dia.) | 154 | 170 | 255 | 198 | 297 |
Ingredients
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Process
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- Whisk all dry ingredients until uniformly combined.
Notes
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Ingredients
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Process
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- Combine batter dry mix.
- Combine coater mix.
- Hydrate batter w/ water.
- Whisk until mostly smooth.
- Coat chicken in coater mix.
- Dip in batter.
- Coat in coater mix again, forming clumps.
Notes
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- ≈1 kg batter for 5 lb chicken.
Ingredients
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Process
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- Combine all.
Notes
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- UNTESTED RECIPE.
- Uncertain about citric acid, maybe needs less, untested.
Ingredients
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Process
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- Combine
Notes
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Ingredients
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Process
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Notes
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- Approximate yield is 100 g.
Ingredients
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Process
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Notes
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- Approximate yield is 100 g.
- Maple extract range in source is 0.5% to 1.0%.
Ingredients
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Process
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- Whisk until homogeneous.
Notes
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Ingredients
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Process
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- Add water to bowl.
- Add dry.
- Mix for 2 min.
- Add oil.
- Mix until smooth, 10 to 15 min, no more than.
Notes
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| 16 in. dough ball | Amount |
|---|
| Thin | 14 oz |
| Regular | 25 oz |
| Thick | 32 oz |
| Topping | Amount |
|---|
| Sauce | 6.25 oz |
| Cheese, regular | 12 oz |
| Cheese, extra | 18 oz |
Ingredients
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Process
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Notes
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