Thin Crust – Mixing and Rolling Procedures: Pour contents of bag (24 lbs) into mixing bowl. Add 10 lbs. water at 80°F. Mix on slow speed for 6 minutes. Check dough temperature: It should be 80°F-85°F for best results. (Adjust water temperature as necessary.) Place dough in poly bag in container and seal. Store dough at 35°F-40°F for at least 12 hours and not more than 48 hours before use. After retarding in the cooler, remove and cut into 4 lb. pieces. Form into a rectangle 1 inch thick. Run through a dough roller. Weigh 2 lbs. of scrap dough, run through dough roller. Place rolled scrap dough on top of fresh dough and fold into thirds. Run dough through the dough roller approximately 3 times and fold into thirds again. Run dough through the dough roller approximately 3 more times and fold into four layers (book fold). Run dough through the dough roller and reduce the thickness to approximately 1/8 inch thick. Using a metal template cut the dough to desired diameter and save the scrap for the next roll. Stack finished crusts (no more than 10 high) between baking sheets or dust with cornmeal to prevent sticking. Refrigerate at 35°F-40°F until ready for use, do not exceed 48 hours. Thick Crust – Mixing and Rolling Procedures: Add 12 lbs. water at 80°F. Pour contents of bag (24 lbs.) into mixing bowl. Mix on slow speed for 8 minutes. Check dough temperature: It should be 80°F-85°F for best results. (Adjust water temperature as necessary.) Form dough balls of desired weights. Put a light coating of vegetable oil on dough balls, place into tubs and store under refrigeration (35°F-40°F) until ready to use (up to 24 hours). Roll to desired diameter for small (10″-12 oz), medium (13″-18 oz) or large (16″-27 oz) – thickness should be 3/8″. Place in pans (“pan”) or on screen (“thick”): cover and put into proof box set at 95°F-100°F dry heat for 45 minutes to 1 hour 15 minutes or cover and let raise at room temperature until double in size (1-3 hours). When fully proofed cover and put into refrigeration. Hold up to 24 hours after refrigeration.