Step 1: Weigh out 4 lbs of warm water at 100-105 degrees.

Step 2: Add 1/4 cup active dry yeast. Let ferment for 8-10 minutes.

Step 3: Stir water and yeast and add 8 1/2 lbs of cold tap water.

Step 4: Weigh 25 lbs of high gluten flour and pour into mixer.

Step 5: Add 1 lb of Passero's Pizza Dough Mix to high gluten flour and mix for 3 minutes.

Step 6: Pour water and yeast mixture into the mixer. Mix until flour forms a dough ball.

Step 7: Put dough ball into very lightly oiled 20 gal. bucket. Use vegtable oil to line inside of bucket.

Step 8: Let dough rise and punch dough down. When dough rises again, punch dough down. When dough rises, you're ready to make pizzas.

Let dough rise and punch down for the first time. Then put dough into cooler. The next day, remove dough from the cooler 3 hours before using. Let rise and punch down. When dough rises again, punch down, and you are ready to make pizzas!

INGREDIENTS: Dextrose, salt, non-fat dry milk, starch, soybean oil, whey, lecithin powder (corn syrup solids, lecithin, sodium caseinate, soybean oil), egg whites, sodium bicarbonate.

NET WEIGHT: 25 LBS