id anyone try out this formulae that was posted on the forum some months back and if they did how did the dough turn out and did it anything like the Papa John’s crust :!:
50 LBS “ALL TRUMPS” FULL STRENGTH
: FLOUR
: 4 OZ SALT
: 6 OZ CRISCO
: 4 OZ BAKING POWDER
: 8 OZ SUGAR
: 2 OZ DRY YEAST
: 12 EGG YOLKS “NO WHITE!”
: 1 GALLON WHOLE MILK
: 2 GALLONS COLD WATER SPRING WATER OR FILTERED
: WATER.
: 2 LTRS HOT WATER
: IN YOUR HOBART MIXER FIRST PLACE THE EGG YOLKS
: AD THE SALT SUGAR YEAST AND BAKING POWDER AND
: CRISCO MIX WELL UNTIL ALL ARE THOROUGHLY
: COMBINED, ADD THE MILK AND THEN 2 GALLONS OF
: WATER AD THE 50 POUND BAG FLOUR WHEN DOUGH
: BEGINS TO CONJEAL ADD THE HOT WATTER LITTLE
: BY LITTLE. CUT AND ROLL THE DOUGH
: REFRIDGERATE FOR 36 HOURS BEFOR USE AND
: DISCARD AFTER 72 HOURS SHELF LIFE. SINCERLY
: NY.CHARLIE
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