Pizza Dough
Ingredients:
| 10 Lbs. |
Pastry Flour |
| 10 Lbs. |
Bread Flour |
| 2.5 Oz. |
Instant Yeast |
| 1 Pt. |
Oil |
| 6 Qt. |
Water |
| 1 Hf. |
Sugar (Hand Full) |
| 5 Oz. |
Salt |
Method:
- Dissolve The Salt In The Water.
- Place All Other Ingredients Except The Yeast Into The Mixing
Bowl And Mix On Low Speed. When The Mixture Is Just Combined But
Still Sticky, (After About 1 Minute Of Mixing), Add The Yeast.
- Shift To Second Speed And Mix Until Dough Is Smooth And Elastic,
About 6-8 Minutes.
Scaling:
Scale Into 24 Ounce Pieces And Round Up. Will Make
Approximately 18 Pieces.
To Freeze:
- Place One Ball Of Dough On Approximately 18 Inches Of Plastic
Wrap.
- Sprinkle Liberally With Bread Flour And Wrap Up Tightly.
- Wrap Once Again In Plastic.
- Freeze Dough As Soon As Possible.
(If The Dough Is Not Chilled Down Quick Enough, It Will Proof
And Explode Through The Wrap And You Will Have Wrap All Over Again.)
Pizza Dough # 2
| 21 Lbs. |
Flour |
| 6 Qt |
Water |
| 6 Qt |
Salt |
| 6 Qt |
Malt (Powder) |
| 9 Oz. |
Olive Oil |
| 3 Oz. |
Instant Yeast |
Follow Directions As In Above Recipe
Source: Chef Ronald Ng, CCSF
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