Dough & Breads Archives - Pizza Today https://pizzatoday.com/recipes/dough-breads/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Mon, 22 Apr 2024 17:25:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Dough & Breads Archives - Pizza Today https://pizzatoday.com/recipes/dough-breads/ 32 32 Midwest Pizza Dough https://pizzatoday.com/recipes/dough-breads/midwest-pizza-dough/ Mon, 29 Jan 2024 16:58:53 +0000 https://pizzatoday.com/?post_type=recipes&p=146927 Get the Midwest Pizza Dough Recipe John Gutekanst wrote an article on Traditional American Pizza which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included. Here is a dough recipe which, to me best reflects the middle ground in middle America. […]

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Get the Midwest Pizza Dough Recipe

John Gutekanst wrote an article on Traditional American Pizza which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included.

Here is a dough recipe which, to me best reflects the middle ground in middle America. I’ve left this recipe at 66% hydration. Strong enough to hold sauce, cheese and toppings and flavorful enough after proofing to enable a digestible crust. Mixing it with cold water (and using less yeast) followed by cold fermentation slows the yeast activity down, giving the starches in the flour time to convert to simple sugars releasing fantastic flavors. This recipe is designed to be used within 6 hours if using warmer water, and up to 3 days using the cold holding method.

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Midwest Pizza Dough
Author: 
Recipe type: pizza dough
 
Ingredients
  • 25 pounds high gluten flour, (11.34 kg)
  • 16.6 pounds water, (7.53 kg)
  • 2 ounces dry yeast, (56 grams)
  • 11 ounces salt, (11 grams)
Instructions
  1. Hold one cup of the water in a smaller container and set aside.
  2. Using your proprietary mixer, add the flour and water and mix on high, then lower to medium for at least 12 minutes and mix on low for another 5 minutes. Stop the mixer and let the dough sit for 20 minutes for the gluten to expand as it absorbs the moisture. This is what is known as the autolyze method.
  3. Mix the yeast in with the cup of water until it dissolves.
  4. After 20 minutes, add the yeast water and salt to the dough and mix on medium, then low for another 10-15 minutes.
  5. Pull the dough from the mixer and set on a dough table to bulk ferment for 10 to 15 minutes.
  6. Cut the dough balls into 17–19-ounce dough balls for large pizzas, 8-10 ounces for small pizzas, 1.5 to 2 pounds for medium pan pies, and, 2-4 pounds for larger sheet pan pizzas.

 

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]]> The “Red October” Giant Pizza Submarine https://pizzatoday.com/recipes/the-red-october-giant-pizza-submarine/ Wed, 01 Jun 2022 00:01:37 +0000 https://pizzatoday.com/?post_type=recipes&p=143675 Print The “Red October” Giant Pizza Submarine Author: Pizza Today Recipe type: Breads   Ingredients 1 32-ounce pizza dough ball 60% hydration aged for at least 1 day in the refrigerator. (Variation- you may use a 16–19-ounce dough ball for a smaller loaf using the same procedure, below.) 1 cup sesame seeds Instructions Pre-heat your deck oven […]

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Print
The “Red October” Giant Pizza Submarine
Author: 
Recipe type: Breads
 
Ingredients
  • 1 32-ounce pizza dough ball 60% hydration aged for at least 1 day in the refrigerator. (Variation- you may use a 16–19-ounce dough ball for a smaller loaf using the same procedure, below.)
  • 1 cup sesame seeds
Instructions
  1. Pre-heat your deck oven to 500 degrees with a timer at 10 minutes.
  2. Pull the pizza dough out of your refrigerator and place in your proofer or leave out at 70-90 degrees covered with plastic wrap.
  3. Once the dough has warmed down to room temperature, carefully scrape from the dough tray and dab with a cloth to remove all oil that was used to store it.
  4. Prepare a stainless-steel table, (I am assuming you don’t have a wooden bakers table.) by rubbing a small amount of flour onto the table, then push the flour to the side. This will ensure that the table won’t be too sticky or too flour-slick to work with.)
  5. Place the dough on a table and form into a lengthwise rectangle approximately 10 inches long and 5 inches high. (Shorter for less dough).
  6. Bring the top down to the center of the dough like an envelope and press this horizontally across the middle of the dough to create a spine. Repeat this process bringing the bottom up to the middle and pressing down on top of the spine.
  7. Grabbing the top again, bring the top of the dough all the way to the bottom of the log and press firmly to seal. You may have to use your turned hand in a karate chop to seal the bottom. Turn the dough over to make sure the seal is complete, and the ends are tapered. The dough will look like a log now.
  8. Now begin to roll the dough on the table with the ends first to a tapered finish. If the dough is too sticky, toss a little flour on it but not too much or you won’t have any friction to create a larger log. Use your floured, flattened hands to gently roll the log upward and outward. Take your time and the log will get larger. You may pick the log up and bring back toward you to roll again away from you over again.
  9. Once the dough is relaxed, place on a large, parchment-covered sheet pan.
  10. Top with a little oil and a sheet of plastic wrap then place into a steam proofer set at 70-90 degrees. You may also place the tray by your ovens or a hotter spot in your kitchen. Remember that the proofing will take longer with lower temperatures.
  11. After 15-25 minutes, the loaf will have grown by a third, maybe more. Take the plastic off and dab the oil off the loaf again.
  12. Brush or dip your hand in warm water. Slather on the loaf and massage it in with your hand. After the loaf is sufficiently wet, sprinkle the sesame seeds on the loaf. (To get the seeds on the side of the bread, sprinkle the seeds on the parchment next to the loaf and gently roll the loaf on the seeds.)
  13. Cut 5 diagonal slashes down the loaf making sure to overlap the slashes. This will ensure a proper oven spring and no bulging.
  14. Bake at 500F for 10 minutes. Check the bread for an even golden-brown bake and use oven gloves to turn the tray if you have an uneven bake. Bake for 2-10 more minutes to ensure the loaf is baked to an internal temperature of 200F and the crust and seeds are golden brown.
  15. Set aside bread to cool before cutting.

 

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]]> Spelt Ciabatta https://pizzatoday.com/recipes/dough-breads/spelt-ciabatta/ Wed, 01 Jun 2022 00:01:02 +0000 https://pizzatoday.com/?post_type=recipes&p=143678 Print Spelt Ciabatta Author: Pizza Today Recipe type: Breads   Ingredients 4 cups high gluten pizza flour or “00” flour (622 grams) 3 cups spelt or whole wheat flour (306 grams) 3 teaspoons salt (22 grams) 32 ounces ice water, either 40F or below (906 grams) 2 teaspoons yeast (9 grams) Instructions Mix everything together with a […]

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Print
Spelt Ciabatta
Author: 
Recipe type: Breads
 
Ingredients
  • 4 cups high gluten pizza flour or “00” flour (622 grams)
  • 3 cups spelt or whole wheat flour (306 grams)
  • 3 teaspoons salt (22 grams)
  • 32 ounces ice water, either 40F or below (906 grams)
  • 2 teaspoons yeast (9 grams)
Instructions
  1. Mix everything together with a dough hook on low speed for 10 minutes, then on medium speed for another 10 minutes.
  2. After mixing, use your wet hands to transfer the high hydrated mix to a round or square dough tub used for bulk fermentation. Coat the top with a little oil and plastic wrap to ensure crust does not form during the cold fermentation. Leave for 24 hours in the refrigerator.
  3. The next day, pull the dough out and dab the oil off the top of the dough with a towel. Using wet hands, mix the dough upon itself by grabbing an edge, pulling up as high as you can and fold the dough upon itself in the middle. Use this method going around 3-4 times until the dough becomes a bit stiffer, and the gluten net feels stronger. Place the plastic back on top of the container and let sit at a room-temperature of 70-80 degrees Fahrenheit for 2-3 hours until the dough mass has doubled. You will start to see the activity in the box such as large bubbles and expanding dough.
  4. Flour the dough table well and tip the container over letting the “Blob” pour (for lack of a better word,) out of the box and onto the floured table. Use a wet dough scraper to make this easier. Once the dough is on the floured surface you will no longer use a wet scraper or hands.
  5. Pre-heat a deck oven to 500 F and the timer to 8 minutes.
  6. Take a large 18 x 26-inch sheet tray and cover with parchment paper.
  7. Remembering that this is 98% hydrated dough, flour the blob well on the top and bottom. Using flour covered hands, form the blob into a vertical rectangle of approximately 10 X 10 inches in front of you. It will be approximately 2-3 inches thick. Push your plastic scraper underneath the dough to ensure it is not sticky. If you feel any stickiness under and on top of the dough, immediately apply flour to it. Do not press into the dough even if you see bubbles.
  8. Cut vertically down the rectangle to form two large ciabatta.
  9. Slide each flour covered hand under each end and pick up while supporting the middle also. Place the ciabatta across the sheet pan keeping it on the parchment.
  10. Place the other ciabatta next to it. (Option: you may cut 4 ciabatta out of this blob if you want.)
  11. Proof the ciabatta tray for another 10-20 minutes in a warmer place like atop your oven or in a 90-degree proofer for one last proof. Make sure the dough doesn’t spread out or get too crusty. If it does, coax it back with floured hands or scraper.
  12. After the final proof, place the bread on the tray into the oven (preferably with steam) and bake for 8 minutes then turn the temperature down to 475 for another 10 minutes. Check the crust for a deep golden brown and use the thermometer to see if the interior has reached over 200F.
  13. Pull the ciabatta out of the oven and let the bread cool off before cutting into it.

 

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]]> Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch https://pizzatoday.com/recipes/dough-breads/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch/ Tue, 31 Aug 2021 13:55:00 +0000 https://pizzatoday.com/recipes/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch/ For the Starter (Make time-5-7 days for an active starter) Print Tellegio and Bosc Pear Pizza STARTER Author: Pizza Today   Ingredients 100 G water 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour) Instructions Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to […]

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]]> For the Starter (Make time-5-7 days for an active starter)
Print
Tellegio and Bosc Pear Pizza STARTER
Author: 
 
Ingredients
  • 100 G water
  • 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour)
Instructions
  1. Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to keep from crusting over. This mix will have the consistency of thick pancake batter.
  2. For 2-3 days keep watch as the yeast starts to feed.
  3. Bubbles and a small “lift” will occur. When this happens, it is time to start feeding.
  4. Discard 50 g of the starter and put it in a new bowl then add 100 g water and 100 g flour and mix again to the remaining 50 g starter. Stir again and cover at room temperature.
  5. Continue to feed the starter (using the above recipe) at the same time each day after a few days. The smell will change from sour to sweet like yogurt. In a few days to a week the rise and fall will be predictable.
  6. A few days before baking, start feeding the starter twice a day to increase fermentation. Now it is time to make the leaven that will rise the final mix dough.

 

 

For the Leaven

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Tellegio and Bosc Pear Pizza LEAVEN
Author: 
 
Ingredients
  • 1 tablespoon (approximately 25 grams) mature starter (above)
  • 100 G Rye Flour
  • 100 G Bakers Flour
  • 200 G Warm water
Instructions
  1. Mix with a spoon and let rest covered for 4-6 hours at room temperature.
  2. Test the leaven by putting a small dollop in a bowl of room temperature water. If it floats, it is ready for the final mix. If the leaven sinks, it will need more time to ripen. If it still does not float or look ready, start all over or re-feed with the mature starter and use a little more, possibly 2 tablespoons.
  3. This leaven will be your permanent starter if you wish. If you store this leaven in the fridge, add more dry flour to it to make a firm paste. This will keep the acid from building up. To refresh, follow the leaven feeding schedule for a few days.

 

 

 

For the Fermentation

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Tellegio and Bosc Pear Pizza FERMENTATION
Author: 
 
Ingredients
  • 800 G room temperature water
  • 160 G Leaven
  • 60 G Wheat Germ
  • 450 G Bread flour
  • 225 G Rouge de Bordeaux
  • 225 G Einkorn
  • 22.5 G fine sea salt
Instructions
  1. Bulk Fermentation Mix: Pour all the water in a large Pyrex or metal bowl with the Levain and mix with your hand to break up the levain. Pour the flour mix and wheat germ in the bowl and mix well with a spoon.
  2. Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
  3. Final Mix: After 4 hours, add the salt as you knead the dough with wet fingers folding the dough upon itself. Turn the bowl around after each fold being sure not to “de-gas” the dough- (you want the gasses that have already built-up flavor.) Fold and press down approximately 20 times to get a tight gluten structure and distribute the salt.
  4. Cover and let sit at room temperature for 3 hours to rise again.
  5. After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or refrigerate for up to 10 hours.
  6. Cutting and Forming: (Note: if this were for a loaf of bread, this would be another fold stage, but because it is pizza dough it will be folded and formed into four dough balls.)
  7. In the morning bring the bowl out of the refrigerator. Now you should see the dough risen considerably and the dough pressing against the plastic wrap.
  8. Keep covered at room temperature for 1 hour.
  9. After the hour, lightly flour the counter with Rouge de Bordeaux and, using a plastic dough scraper, turn the bowl on its side and gently pour the dough on the floured table.
  10. Gently cut the dough in quarters and weigh each quarter to 450 grams. You may have just a little left over.
  11. With floured hands, gently fold and knead each dough ball by pressing your fingers underneath while pulling on the gluten net on top. Each dough ball should have a tight top with no tears to the gluten. If the dough is too sticky, dab it in the flour and keep your hands floured. Gentle dry touch is the key.
  12. Oil a large tray with extra virgin olive oil and transfer all four balls to it. Lightly oil the top of the balls and cover with plastic wrap. Let sit at room temperature for 1-2 hours. You will see the growth starting again.
  13. Pre-heat the oven to 550 Degrees.

 

 

For the Taleggio and Bosc Pear Pizza

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Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch
Author: 
Recipe type: pizzas
 
Ingredients
  • One old grain dough ball (from above recipe)
  • 150-175 G Taleggio cheese
  • 2 Bosc Pears
  • 2 Tablespoons chopped hazelnuts
  • (Optional- balsamic glaze or maple syrup)
Instructions
  1. Gently place the dough ball on a table covered with any whole wheat dusting. (White flour will turn the cornicione grey.) Gently form a 12-13 inch pizza round by pressing your fingers first into the middle then using a cupped outer hand to form the rounded crust.
  2. Make sure the crust is coated in flour, so it will not stick on a pizza peel.
  3. Flour a pizza peel and transfer to the floured peel. Test to see if the pizza will slide. (Option # 1l: You may place the pizza round on a pizza screen but if the dough is too hydrated it will stick in the wire mesh. Option #2, Place the pizza round on a baking parchment lined tray.)
  4. Break the Taleggio cheese up into dice-sized pieces and place them across the pizza round.
  5. Using a Benriner Japanese mandolin, slice the bosc pears onto the pizza placing the slices to be atop the cheese with no cheese showing.
  6. Place the pizza into the 550F deck oven for 8-10 minutes until the crust is golden brown.
  7. Bring out of the oven and top with the chopped hazelnuts and optional balsamic glaze.

 

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]]> Falco NY Style Dough Recipe https://pizzatoday.com/recipes/dough-breads/falco-ny-style-dough-recipe/ Wed, 07 Apr 2021 13:27:10 +0000 https://pizzatoday.com/recipes/falco-ny-style-dough-recipe/ Before you try the recipe is that it is my interpretation of NY style, it’s not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to your […]

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Before you try the recipe is that it is my interpretation of NY style, it’s not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to your repertoire.

 

1000 grams flour  (90% high protein bread flour and 10% freshly milled whole grain )

600 grams of water (72 F)

150 grams of sourdough starter or commercial yeast pre-ferment (3-5 hours after feeding at room temp) 

40 grams of EVO)

30 grams of sea salt

 

Bakers Percentages

100% flour

60% water

15% starter

4% extra virgin olive oil

3% sea salt

 

Preferment Instructions

80 grams high protein or bread flour

70 grams water

0.5 gram instant yeast

In a bowl add room temperature water and instant yeast, mix together until dissolved. Add flour and mix vigorously until it completely comes together. Cover bowl and allow to sit at room temperature. Use anywhere from 3-15 hours before making pizza dough, as a substitute for sourdough starter.

 

Step 1. Weigh out all ingredients in separate containers, remove 10 grams of water and reserve.

Step 2. In a large mixing bowl add flours

Step 3. In a large mixing bowl add water and starter, break up starter into the water

Step 4. Create a crater in the flour and pour starter and water mixture  in the center

Step 5. Begin mixing with just one hand in the center of the bowl in a clockwise fashion, until the dough all comes together into one ball of dough. Pour in the olive oil and continue to mix, squishing the oil into the dough, When the ball has just come together and the bowl is clean stop mixing, cover the bowl with plastic wrap.

Step 6. Rest for 30 mins.

Step 10. Uncover the dough ball and begin mixing by hand, add the 10 grams of water that had been set aside, slowly add the 30g of sea salt as you mix by hand.

Step 11. In a large lightly oiled container add the entire dough ball, cover and rest for 5 hours at room temperature, give one stretch and fold hold half way through.

Step 12. Remove entire dough ball and place on a lightly floured surface.

Step 13. Very lightly flour your hands and using your dough cutter and scale begin portioning the dough into 250 gram dough balls.

Step 14. Form a dough ball by folding it in on itself, stitching up the bottom, and creating a smooth ball, be careful to handle the ball quickly and gently so as to not transfer too much heat.

Step 15. Place the dough balls on a lightly floured half sheet 3×2. Lightly flour the surface and cover with plastic wrap and half sheet cover.

Step 16. Proof for 12 -18 hours at a cool room temp or until the dough balls have doubled in size (if the room is warmer proof for less time). Use to make pizza or move to Refrigerator.

Step 17. Doughs will be usable for up to 48hrs in the Refrigerator

 

Anthony Falco is an international pizza consultant.

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

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]]> Spinach Pide (Pee-DAY) Flatbread https://pizzatoday.com/recipes/dough-breads/spinach-pide-pee-day-flatbread/ Thu, 01 Aug 2019 04:01:21 +0000 https://pizzatoday.com/recipes/spinach-pide-pee-day-flatbread/ Print Spinach Pide (Pee-DAY) Flatbread Author: Pizza Today Recipe type: bread   Ingredients 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide) ⅓ cup red onions, chopped fine 1 tablespoon extra-virgin olive oil 1½ cups blanched spinach, (IQF frozen) ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces 5 heaping tablespoons […]

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Print
Spinach Pide (Pee-DAY) Flatbread
Author: 
Recipe type: bread
 
Ingredients
  • 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide)
  • ⅓ cup red onions, chopped fine
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups blanched spinach, (IQF frozen)
  • ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces
  • 5 heaping tablespoons whole-milk ricotta
  • 5 heaping tablespoons grated Parmigiano Reggiano
  • Salt and pepper to taste
  • 1 egg
  • 3 cherry tomatoes for each pide quartered
  • 1 tablespoon grated Asiago or Parmigiano for the top of each pide
  • Extra virgin olive oil after the oven
Instructions
  1. Procedure: Cook the onions with the olive oil in a 475-degree oven for 5 minutes or sauté in a pan until transparent.
  2. Place all ingredients (except dough) including the onions in a large bowl and stir together.
  3. Season with salt and pepper to taste.
  4. Form a narrow football shape with the dough balls using your hands by stretching and pulling. The dough should be approximately 12 inches long by 5 to 6 inches wide at the center.
  5. Place on a parchment covered sheet pan. (2 pide will fit down a half sheet pan)
  6. Place 7 to 8 heaping tablespoons of the spinach artichoke mix down the length of the dough leaving 1 inch on each side and 2 inches at each end to tie a knot.
  7. For the knot, first fold over each side of the Pide running the length of the dough to form a small wall (it will look like ships hull).
  8. Gently grab the end of the dough with one hand while your other hand is on the dough near the spinach mix.
  9. Very gently begin pulling the dough with your right hand while holding the pide with your left. You should be able to get 4 to 6 inches of dough for the knot- if you “can-knot”, you will need to bring dough from the sides of the pide toward you or push the filling back.
  10. Take the excess pulled dough with your right hand, twist and form a dough circle around your left index finger.
  11. Now push the end through the circle in your left hand to form a knot. Even if you have just a little dough to peek through, you will be able feed it through. If you have a lot of dough to start with, you may use two fingers which is much easier. Just remember “knot” to pull too much or the dough will rip.After the knots are tied, twist each knot in opposite directions for eye appeal.
  12. Break egg in a bowl and add 3 tablespoons of water and mix with a fork.
  13. Using a brush, egg wash the entire length of the pide. This will give it a nice shine.
  14. Add the tomatoes on the pide. (Optional: sprinkle poppy or sesame seeds on the egg wash for dramatic effect.)
  15. Place in a 495-degree oven for20 to 25 minutes until the dough is golden brown and the mix is cooked through.
  16. Spritz with a rope of extra virgin olive oil and serve.

 

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]]> Ciabatta with old dough starter (Pâte Fermentée) https://pizzatoday.com/recipes/dough-breads/ciabatta-with-old-dough-starter-pate-fermentee/ Thu, 01 Aug 2019 04:01:07 +0000 https://pizzatoday.com/recipes/ciabatta-with-old-dough-starter-pate-fermentee/ Print Ciabatta with old dough starter (Pâte Fermentée) Author: Pizza Today Recipe type: bread   Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment. Ingredients 5 cups high-gluten flour 8 ounce room temperature pizza dough ball, preferably 48 hours old 3½ cups warm water (70 to 75 degrees) […]

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Print
Ciabatta with old dough starter (Pâte Fermentée)
Author: 
Recipe type: bread
 
Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment.
Ingredients
  • 5 cups high-gluten flour
  • 8 ounce room temperature pizza dough ball, preferably 48 hours old 3½ cups warm water (70 to 75 degrees)
  • 1½ teaspoons yeast
  • 1½ teaspoons salt
  • 2 teaspoons extra virgin olive oil
Instructions
  1. Place the warm water into the mixing bowl.
  2. Cut the pâte fermentée into small chunks the size of nickels and immerse in the water.
  3. Mix with your hands to break up the chunks.
  4. Once the old dough is incorporated into the water, add the flour, salt, yeast and extra virgin olive oil and mix with your hand for 10 minutes.
  5. If you are using a stand mixer, mix on low for 10 minutes. Remember that this dough is more hydrated than the usual pizza dough so you will have to use a wet dough scraper to keep it together.
  6. Once mixed, place plastic wrap over the bowl and write the time on the plastic.
  7. Let the dough rest at room temperature for 1.5 hours.
  8. After the initial rest, wet your hands and dough scraper and gently reach under the dough and folding the dough over into the center while turning the bowl.
  9. Continue for 10 folds and recover with plastic.
  10. Every 15 minutes repeat this fold for 2 to 3 more times to fortify the structure of this dough while taking care not to disturb the fragile structure.
  11. After the last fold, cover with flour and let sit covered with plastic wrap for 4.5 hours.
  12. Pre-heat oven to 500 F after 4 hours of rest.
  13. After this secondary rest, the dough will be very airy and delicate.
  14. Gently pour the dough on the table using a plastic scraper to loosen the dough from the bowl.
  15. Once the dough is on the table, dust heavily with flour and try to form a rectangle from which you will cut 3 ciabatta measuring approximately 15 inches long. (you may cut smaller ciabatta also. Don’t worry about the shape of the ciabatta. Your most important job is to not disturb the structure and large alveoli or cells that have formed.)
  16. Using the scraper, cut through the loose dough and flip or dust flour on to the sticky cuts.
  17. Flour your hands and gently push your fingers all the way under each ciabatta from each side and gently transfer to the parchment covered tray.
  18. Leave on the tray for one last proof for 15 minutes.
  19. Place the tray in the oven for 25 to 30 minutes or until the crust is golden brown.

 

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]]> Smoke’s Detroit-Style Dough Recipe https://pizzatoday.com/recipes/dough-breads/smokes-detroit-style-dough-recipe/ Fri, 01 Mar 2019 13:47:09 +0000 https://pizzatoday.com/recipes/smokes-detroit-style-dough-recipe/ Print Smoke’s Detroit-Style Dough Recipe Author: Pizza Today Recipe type: dough Serves: makes 4, 8x10 DSP   Ingredients High-gluten flour – 16 ounces Bread flour — 8 ounces Water (Filtered) — 15.5 ounces Diastatic malt — 7 grams Sea salt — 7 grams Extra virgin olive oil — 14 grams Active Dry Yeast — 4 grams Instructions Detroit-style […]

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Print
Smoke’s Detroit-Style Dough Recipe
Author: 
Recipe type: dough
Serves: makes 4, 8x10 DSP
 
Ingredients
  • High-gluten flour – 16 ounces
  • Bread flour — 8 ounces
  • Water (Filtered) — 15.5 ounces
  • Diastatic malt — 7 grams
  • Sea salt — 7 grams
  • Extra virgin olive oil — 14 grams
  • Active Dry Yeast — 4 grams
Instructions
  1. Detroit-style pizza pan 8- by 10-inch, add vegetable shortening to interior of pan.
  2. Combine flours and malt in mixing bowl.
  3. In a separate bowl whisk 5 ounces of water with the yeast.
  4. Start mixer on low speed. Add ADY/water mixture.
  5. Slowly add remaining water.
  6. Increase mixing speed to medium; mix for 5 to 6 minutes.
  7. Add sea salt and mix until combined (about 2 minutes).
  8. Add extra virgin olive oil, mix until combined (about 2-3 minutes).
  9. Cover dough and allow to rest at room temperature for two hours.
  10. Then refrigerate dough for 17 to 24 hours.
  11. After that, portion dough into 8.5 ounce dough balls and push dough in pan.
  12. Allow to ferment at room temperature before the par bake.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

 

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]]> Detroit-Style Pizza Dough https://pizzatoday.com/recipes/dough-breads/detroit-style-pizza-dough/ Tue, 01 May 2018 04:01:11 +0000 https://pizzatoday.com/recipes/detroit-style-pizza-dough/ Try this Detroit-Style Pizza Dough Recipe Ready to menu one of the hottest trends in pizza. Make this Detroit-Style Pizza Dough Recipe that includes a poolish pre-ferment, complete Detroit-style dough formula. Poolish (Pre-ferment): Print Poolish for Detroit-Style Pizza Dough Author: John Arena Recipe type: Dough   Ingredients High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds) […]

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Try this Detroit-Style Pizza Dough Recipe

Ready to menu one of the hottest trends in pizza. Make this Detroit-Style Pizza Dough Recipe that includes a poolish pre-ferment, complete Detroit-style dough formula.

Poolish (Pre-ferment):

Print
Poolish for Detroit-Style Pizza Dough
Author: 
Recipe type: Dough
 
Ingredients
  • High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds)
  • Water (65 F) 1,000 grams (2.2 pounds)
  • Instant Dry Yeast 1 gram
Instructions
  1. Mix by hand in plastic tub with ample room for expansion.
  2. Cover and set poolish out at room temperature for 18 hours.

 

Detroit-style Dough:

Print
Detroit-Style Pizza Dough
Author: 
Recipe type: Pizza Dough
Cuisine: Pizza
 
*Note: Combined total of flour, water and poolish will bring hydration to 67 percent.
Ingredients
  • High Protein Pizza Flour (72 F) 9,000 grams (19.85 pounds)
  • Water (58 F) 5,700 grams (12.56 pounds)
  • Poolish (72 F) 2,000 grams (4.4 pounds) -- RECIPE ABOVE
  • Salt 250 grams (8.8 ounces)
  • Olive Oil 200 grams (7 ounces)
  • Instant Dry Yeast 50 grams (1.75 ounces)
Instructions
  1. After poolish has risen at room temperature for 18 hours, combine it with water in mixing bowl. Whisk thoroughly.
  2. Add flour, salt and yeast. Mix for 4 minutes at slow speed.
  3. Slowly drizzle in olive oil while continuing to mix for 3 minutes.
  4. Increase speed of mixer to speed 2 and mix for 6 minutes or until dough has reached 78 F.
  5. Cover dough and allow to bench rest for 30 minutes.
  6. Divide dough and round and place in trays. Cover dough trays and place in refrigerator at 38 F for 24 hours.
  7. Dough should be removed from refrigerator 1 hour before placing in pans. Pans should be coated with softened butter or shortening. This will allow dough to adhere to the pan easily without over-working and de-gassing it.
  8. Place dough ball in the pan and gently press out slightly.
  9. Allow dough to sit in the pan for 30 minutes before completing final shaping to edge of the pan.
  10. Cover pans and allow dough to rise until airy.
  11. At this point dough can be used or placed back in the refrigerator.
  12. If you are placing back in the refrigerator be sure to take out dough 30 minutes in advance of using it.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

 

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]]> Feta & Sun-dried Tomato Focaccia https://pizzatoday.com/recipes/dough-breads/feta-sun-dried-tomato-focaccia/ Tue, 01 Dec 2015 13:17:48 +0000 https://pizzatoday.com/recipes/feta-sun-dried-tomato-focaccia/ Print Feta & Sun-dried Tomato Focaccia Author: Pizza Today Recipe type: breads Serves: ½ sheet pan   Ingredients 4 ½ cups all-purpose flour ½ tablespoon sea salt 1½ tablespoons yeast 2¼ cups warm water 3 tablespoons extra virgin olive oil ½ cup crumbled feta cheese ½ cup sun-dried tomato, finely diced 1 tablespoon chopped fresh basil ½ cup […]

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Print
Feta & Sun-dried Tomato Focaccia
Author: 
Recipe type: breads
Serves: ½ sheet pan
 
Ingredients
  • 4 ½ cups all-purpose flour
  • ½ tablespoon sea salt
  • 1½ tablespoons yeast
  • 2¼ cups warm water
  • 3 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup sun-dried tomato, finely diced
  • 1 tablespoon chopped fresh basil
  • ½ cup artichoke hearts, chopped
  • ½ tablespoon chopped fresh parsley
  • Extra virgin olive oil
  • Sea salt
Instructions
  1. In a large mixing bowl, combine warm water and yeast.
  2. Let sit for 5 minutes.
  3. When the yeast is bubbly, add a cup of the flour and the salt; stir. Mixture should be smooth and slightly thickened.
  4. Add the olive oil, fresh herbs, sun-dried tomato, artichoke hearts and feta to the
  5. water and flour mixture.
  6. Stir using a wooden spoon.
  7. Add the rest of the flour while stirring. Dough should be slightly sticky and wet. Do not knead the dough.
  8. In a separate greased mixing bowl (grease mixing bowl with extra virgin olive oil), place dough and cover with plastic wrap.
  9. Put dough in a warm area and let rise until double, about an hour.
  10. Punch down dough after it has risen.
  11. Put dough on a greased sheet pan and let the dough rise for 30 minutes.
  12. Sprinkle top of dough with sea salt and drizzle with extra virgin olive oil.
  13. Place in oven and bake for 20 minutes, or until golden brown.
  14. When finished baking, let focaccia cool for 10 minutes before serving.

 

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]]> Baguette https://pizzatoday.com/recipes/dough-breads/baguette/ Wed, 01 Apr 2015 04:01:29 +0000 https://pizzatoday.com/recipes/baguette/ Print Baguette Author: Pizza Today Recipe type: Dough   Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco Ingredients 100 percent high gluten, high protein flour (12.5-14 percent protein content) 63 percent water 0.2 percent instant dry yeast 2 percent salt 80 percent poolish -- see recipe below (the entire poolish made earlier is equal to 80 […]

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Print
Baguette
Author: 
Recipe type: Dough
 
Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco
Ingredients
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 63 percent water
  • 0.2 percent instant dry yeast
  • 2 percent salt
  • 80 percent poolish -- see recipe below (the entire poolish made earlier is equal to 80 percent of the flour weight in this recipe)
Instructions
  1. Mix 2-4 minutes to a dough temperature of 74-76 F and then bulk ferment for 90 minutes.
  2. Divide into 325 gram rectangles (a little less than ounces) and then let rest 30 minutes.
  3. Shape into baguettes and proof 1 hour at room temperature.
  4. Bake at 460 F for 20-23 minutes or until ready.

Print
Poolish for Baguette
Author: 
Recipe type: Dough Starter
 
Ingredients
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 100 percent water
  • 0.1 percent instant dry yeast
Instructions
  1. Mix ingredients for 4 minutes and then let ferment for 14-16 hours at 75-78 F.

 

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]]> NY-Style Pizza Dough https://pizzatoday.com/recipes/dough-breads/ny-style-pizza-dough/ Thu, 19 Jun 2014 13:57:25 +0000 https://pizzatoday.com/recipes/ny-style-pizza-dough/ Perfect a New York-style Pizza Dough Recipe NY-style pizza is the No. 1 pizza style in America. Get the New York-style Pizza Dough Recipe. New York style pizza crust is a thin, crispy, light and foldable. Print NY-Style Pizza Dough Author: Pizza Today Recipe type: Pizza Serves: 30 pounds of dough   Ingredients 20 pounds all-purpose flour, 13-14 […]

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Perfect a New York-style Pizza Dough Recipe

NY-style pizza is the No. 1 pizza style in America. Get the New York-style Pizza Dough Recipe. New York style pizza crust is a thin, crispy, light and foldable.

Print
NY-Style Pizza Dough
Author: 
Recipe type: Pizza
Serves: 30 pounds of dough
 
Ingredients
  • 20 pounds all-purpose flour, 13-14 percent protein content
  • 2 ½ tablespoons dry yeast (instant)
  • 5 ounces salt
  • 4 ounces olive oil
  • 10 ½ pounds water
Instructions
  1. Pour the flour in the mixing bowl, then add the yeast to the flour.
  2. Add the salt.
  3. Combine the olive oil and water.
  4. With the mixer running at low speed, add the oil/water mixture in a steady stream.
  5. Mix for 7 to 8 minutes at medium speed until the dough cleans the sides of the mixing bowl and is soft and pliable.
  6. Scale and ball the dough to the required sizes.
  7. Retard the balls of dough in the cooler, covered, for 2 to 3 days to age it.
  8. Take the balls of dough, as needed, out of the cooler at least one hour before rolling and stretching.

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]]> Garlic Knots https://pizzatoday.com/recipes/dough-breads/garlic-knots/ Mon, 17 Feb 2014 07:10:00 +0000 https://pizzatoday.com/recipes/garlic-knots/ Print Garlic Knots Author: Pizza Today Recipe type: dough/bread   Ingredients 16 garlic cloves, minced 1 to 2 teaspoons salt* 1-1/2 cups olive oil, melted butter** or combination 8 pounds pizza dough Chopped fresh flat-leaf parsley (optional) Grated Parmesan cheese (optional) Marinara sauce (optional) *If using salted butter, adjust to taste **3 sticks or 12 ounces Instructions […]

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Print
Garlic Knots
Author: 
Recipe type: dough/bread
 
Ingredients
  • 16 garlic cloves, minced
  • 1 to 2 teaspoons salt*
  • 1-1/2 cups olive oil, melted butter** or combination
  • 8 pounds pizza dough
  • Chopped fresh flat-leaf parsley (optional)
  • Grated Parmesan cheese (optional)
  • Marinara sauce (optional)
  • *If using salted butter, adjust to taste **3 sticks or 12 ounces
Instructions
  1. Using flat side of knife, mash garlic with salt.
  2. Blend with oil and/or butter.
  3. Let stand for at least 1 hour.
  4. Roll out prepared dough into rectangles about 6 to 7 inches wide.
  5. Cut 1-inch strips with pizza wheel.
  6. Roll strips slightly to round edges.
  7. Tie into loose know (if desired, tuck ends into middle of knot).
  8. Dip in garlic mixture or brush with olive oil.
  9. Place on oiled sheet pans or trays 2 to 3 inches apart; proof until doubled in size.
  10. Bake at 450 F for 12-15 min. or until golden brown (adjust baking time to higher temperatures).
  11. Toss warm knots in remaining garlic mixture and sprinkle with parsley and cheese, if desired.
  12. Serve with marinara sauce on the side, if desired.

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]]> Wheat Crust https://pizzatoday.com/recipes/dough-breads/wheat-crust/ Mon, 27 Jan 2014 08:00:00 +0000 https://pizzatoday.com/recipes/wheat-crust/ Print Wheat Crust Author: Pizza Today Recipe type: dough/breads   Ingredients 6 pounds whole wheat flour 19 pounds white flour 8 ounce salt 12 ounces olive oil 4 ounces compressed yeast 15 pounds water Instructions Follow standard dough making procedures. 3.2.2925

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Print
Wheat Crust
Author: 
Recipe type: dough/breads
 
Ingredients
  • 6 pounds whole wheat flour
  • 19 pounds white flour
  • 8 ounce salt
  • 12 ounces olive oil
  • 4 ounces compressed yeast
  • 15 pounds water
Instructions
  1. Follow standard dough making procedures.

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]]> The Pizza Guy’s Ciabatta https://pizzatoday.com/recipes/dough-breads/the-pizza-guys-ciabatta/ Tue, 20 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/the-pizza-guys-ciabatta/ Print The Pizza Guy's Ciabatta Author: Pizza Today Recipe type: dough/breads   Ingredients PRE-FERMENT (BIGA) 18 ounces of day-old dough 7 ounces or 1-1/2 cups high-gluten flour 1½ cups warm water Instructions Dredge dough ball in flour and chop dough into quarter-sized pieces. Place in a large plastic bucket with the flour and the water. Using hands, […]

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Print
The Pizza Guy's Ciabatta
Author: 
Recipe type: dough/breads
 
Ingredients
  • PRE-FERMENT (BIGA)
  • 18 ounces of day-old dough
  • 7 ounces or 1-1/2 cups high-gluten flour
  • 1½ cups warm water
Instructions
  1. Dredge dough ball in flour and chop dough into quarter-sized pieces.
  2. Place in a large plastic bucket with the flour and the water.
  3. Using hands, squeeze mixture through fingers to achieve texture of thick, lumpy soup.
  4. Cover bowl with plastic wrap and let rest 24 hours in a 0-0 F spot.
  5. Mixture will bubble and double in size.

 
Print
The Pizza Guy's Ciabatta
Author: 
Recipe type: dough/bread
 
Ingredients
  • CIABATTA DOUGH Biga
  • 4 cups (18 ounces) high-gluten flour
  • 12 tablespoon yeast
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • 1½ to 2 cups water
Instructions
  1. Add biga to mixer.
  2. Add flour, oil, salt & water and mix slowly 6-8 minutes, until dough no longer sticks to sides. If sticking add a bit more flour and work gently until releasing from bowl. Dough should be soft and tacky.
  3. Remove to workbench.
  4. FIRST FOLD AND PROOF
  5. With floured hands, fold dough over itself like an envelope, then stretch and fold upon itself 3 more times.
  6. Transfer to lightly oiled large bowl and let rest 30 minutes.
  7. Lightly oil the top.
  8. SECOND PROOF
  9. Place parchment paper on hard anodized sheet pans.
  10. Flour or wet hands in cold water and cut and weigh 15-ounce dough balls.
  11. Dust each with flour and let rest 30 minutes.
  12. PAN PROOF
  13. Form each dough ball into oblong loaf by gently stretching to a length equal to the width of sheet pan. If it won't stay stretched, let rest until the gluten relaxes.
  14. Place only four loaves on each tray.
  15. Dust loaves with flour and dock with fingers to form dough (as it rests, it will rise again slightly).
  16. Place panned dough near oven; proof 45 minutes to an hour at 70 to 75 degrees, It will swell noticeably,
  17. BAKING
  18. Heat oven to 475 F.
  19. To create classic crust, mist each loaf with warm water within first 1 to 2 minutes of baking.
  20. Remove loaves, still on pan, and mist each

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]]> Big Daves Pan Pizza Dough Recipe https://pizzatoday.com/recipes/dough-breads/big-daves-pan-pizza-dough-recipe-bakers-percentage/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/big-daves-pan-pizza-dough-recipe-bakers-percentage/ Print Big Daves Pan Pizza Dough Recipe Author: Pizza Today Recipe type: dough   Ingredients 2½ pounds vegetable oil 16 ounces sugar 12 ounces salt 8 ounces PZ-44 dough conditioner 25½ pounds water at 70-75 F 45 pounds white flour 1 pound of whole wheat flour 14 ounces instant dry yeast Instructions Pour water in mixing bowl. […]

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Print
Big Daves Pan Pizza Dough Recipe
Author: 
Recipe type: dough
 
Ingredients
  • 2½ pounds vegetable oil
  • 16 ounces sugar
  • 12 ounces salt
  • 8 ounces PZ-44 dough conditioner
  • 25½ pounds water at 70-75 F
  • 45 pounds white flour
  • 1 pound of whole wheat flour
  • 14 ounces instant dry yeast
Instructions
  1. Pour water in mixing bowl.
  2. Add sugar and salt in bowl. Stir with a wire whip for 10 seconds
  3. Let rest for 2 minutes. Stir again.
  4. Add 2½ pounds vegetable oil, stir again.
  5. Pour in both flours.
  6. Sprinkle yeast and PZ-44 on top.
  7. Start mixer on low speed and raise bowl.
  8. Mix for 9 minutes, low speed.
  9. Bench work:
  10. Dump the batch on a floured bench.
  11. Core temperature should be 85 – 90 F.
  12. Slice mass into 5-6 logs.
  13. Sprinkle flour on all surfaces.
  14. Cut and weigh dough balls.
  15. ounces for small and 20 ounces for large size pizza.
  16. Roll loose-floured dough balls, flatten and run through the sheeter.
  17. Place the flattened dough balls into greased Crisco (butter flavor) pans.
  18. Cover and place pans in a warm spot to proof until dough doubles in size.
  19. Refrigerate and use within 24 to 36 hours.

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]]> Puddica for the Pizzeria https://pizzatoday.com/recipes/dough-breads/puddica-for-the-pizzeria/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/puddica-for-the-pizzeria/ Print Puddica for the Pizzeria Author: Pizza Today Recipe type: dough/breads   Ingredients 2 pounds Yukon Gold Potatoes, whole ½ cup water ½ cup extra virgin olive oil 2o pounds high-protein flour ½ tablespoon yeast ½ tablespoon salt Instructions Cut the potatoes thinly in a slicer and toss with a tablespoon of olive oil in a bowl. […]

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Print
Puddica for the Pizzeria
Author: 
Recipe type: dough/breads
 
Ingredients
  • 2 pounds Yukon Gold Potatoes, whole
  • ½ cup water
  • ½ cup extra virgin olive oil
  • 2o pounds high-protein flour
  • ½ tablespoon yeast
  • ½ tablespoon salt
Instructions
  1. Cut the potatoes thinly in a slicer and toss with a tablespoon of olive oil in a bowl.
  2. Place in your pizza oven for 8 to 9 minutes at 475 F until they are cooked.
  3. Let cool.
  4. Put the potatoes, the water and the olive oil in a container and mix with an immersion blender until they look like mashed potatoes. You may use a potato masher or blender if you wish.
  5. Place the mashed potatoes, flour, yeast and salt into a bowl and mix until sticky. This may be stickier than your pizza dough but don’t worry, it will soak up the hydration with time.
  6. Brush with olive oil and place plastic wrap over the dough.
  7. Place in a 74 F area for one hour to give the yeast a chance to feed.
  8. After an hour, take the dough out of the bowl, place on a table and dust with flour. If it is still too sticky, re-knead with dusted flour.
  9. Cut four 19-20 ounce dough balls.
  10. Knead and ball up in your pizza fashion.
  11. Either place the dough to ferment overnight or set aside for 45 minutes to use.
  12. Form a pizza disc with your hands and top and bake as preferred.

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]]> Gluten-Free Pizza Dough https://pizzatoday.com/recipes/dough-breads/glutenfree-pizza-dough/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/glutenfree-pizza-dough/ Print Gluten-Free Pizza Dough Author: Pizza Today Recipe type: dough/breads Serves: about 18 ounces of pizza dough   Ingredients 1 teaspoon active dry yeast 1 teaspoon sugar 1 cup warm water 2 tablespoons cornstarch 1 ½ cups white rice flour 1 tablespoon corn oil Instructions Put the yeast, sugar and water in a mixing bowl and mix thoroughly. […]

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Print
Gluten-Free Pizza Dough
Author: 
Recipe type: dough/breads
Serves: about 18 ounces of pizza dough
 
Ingredients
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 tablespoons cornstarch
  • 1 ½ cups white rice flour
  • 1 tablespoon corn oil
Instructions
  1. Put the yeast, sugar and water in a mixing bowl and mix thoroughly.
  2. Let sit for 10-15 minutes.
  3. Meanwhile, combine the cornstarch and rice flour and add it to the water-yeast mixture.
  4. Add the corn oil.
  5. Mix until the dough comes together and you can forma ball. Add additional rice flour if needed (the dough should be soft and pliable).
  6. Set aside.
  7. Cover.
  8. Let rise for an hour or more.
  9. Lightly coat a quarter-sheet pan with olive oil (or you can use corn meal).
  10. Press the dough into the pan and up the sides, making it as thin as possible without tearing it. For added flavor brush the crust with garlic butter or garlic oil.
  11. Top with the usual toppings — sauce, cheese(s), herbs.
  12. Bake at 450-475 F for 15-20 minutes (don’t over bake the pizza or the crust will be too tough), until the crust gets crispy and takes on some color.
  13. Remember that this is a crust that is not light and can be rather stiff.

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]]> Garlic & Olive Focaccia https://pizzatoday.com/recipes/dough-breads/garlic-olive-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/garlic-olive-focaccia/ Print Garlic & Olive Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients 6 ounces yeast 1 pound, 8 ounces warm water (120 F) 11 pounds, 10 ounces bread flour 3 pounds, 12 ounces water (var.) 1 pound, 8 ounces whole eggs 1 pound, 6 ounces olive oil 5 ounces sugar 5 ounces salt 2 pounds, 2 […]

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Print
Garlic & Olive Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • 6 ounces yeast
  • 1 pound, 8 ounces warm water (120 F)
  • 11 pounds, 10 ounces bread flour
  • 3 pounds, 12 ounces water (var.)
  • 1 pound, 8 ounces whole eggs
  • 1 pound, 6 ounces olive oil
  • 5 ounces sugar
  • 5 ounces salt
  • 2 pounds, 2 ounces chopped garlic
  • 2 pounds, 2 ounces chopped ripe olives
Instructions
  1. Stir yeast into warm water and let rest 4 to 5 minutes.
  2. Add the flour, water, eggs, olive oil and sugar, and mix into well-developed dough.
  3. Add the salt, garlic and olives and mix only enough to disperse evenly in the dough.
  4. Allow the dough to ferment to a full rise, punch down, and continue fermentation for about one-third the time it took to reach full rise.
  5. Scale into 12-ounce units and round.
  6. Cover, and rest 10 to 20 minutes.
  7. Sheet or press out into rounds.
  8. Proof, and then slash the top diagonally.
  9. Wash generously with olive oil and sprinkle on coarse salt.
  10. Bake at 400 F for 18 to 22 minutes, or until done.

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]]> Tomato Focaccia https://pizzatoday.com/recipes/dough-breads/tomato-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/tomato-focaccia/ Print Tomato Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 2 ounces plum tomatoes, crushed 2 teaspoons oregano Instructions ) In a small bowl, dissolve the yeast in the warm water […]

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Print
Tomato Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 ounces plum tomatoes, crushed
  • 2 teaspoons oregano
Instructions
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. ) Add crushed plum tomatoes and oregano.
  16. ) Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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]]> “Fast” Ciabatta https://pizzatoday.com/recipes/dough-breads/fast-ciabatta/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/fast-ciabatta/ Print "Fast" Ciabatta Author: Pizza Today Recipe type: dough/breads   Ingredients 6 cups high-gluten flour 2 teaspoons salt 2 teaspoons instant yeast 4 to 5 cups warm water (95 F to 100 F) 1 to 2 tablespoons extra-virgin olive oil Instructions Blend dry ingredients in mixing bowl using a paddle. Add water and oil. Mix on low […]

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Print
"Fast" Ciabatta
Author: 
Recipe type: dough/breads
 
Ingredients
  • 6 cups high-gluten flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • 4 to 5 cups warm water (95 F to 100 F)
  • 1 to 2 tablespoons extra-virgin olive oil
Instructions
  1. Blend dry ingredients in mixing bowl using a paddle.
  2. Add water and oil.
  3. Mix on low speed to blend, then mix on medium speed 5-to-6 minutes or just until dough starts to pull away from the bowl. The dough will be very soft and sticky.
  4. Pour dough into well-oiled container with enough room to double in size.
  5. Lightly spray with olive oil or cover with plastic wrap (or use container with cover).
  6. Ferment 1-1/2 to 2 hours at room temperature.
  7. Dust workbench generously with flour.
  8. Gently transfer dough to bench, using oiled scraper to avoid deflating dough.
  9. Dust dough with flour.
  10. Use scraper to divide dough into rectangular rolls or loaves.
  11. Gently elongate dough pieces using your hands, then fold to middle, forming desired width and length.
  12. Transfer to flour-dusted pan; dust again with flour, if necessary.
  13. Cover with plastic wrap and proof until doubled.
  14. Gently flatten, fold ends to middle and elongate to desired width and length again.
  15. Cover and proof until doubled.
  16. Oil or flour sheet pan.
  17. Gently lift dough place on pan, and stretch to desired length.
  18. Place in 475 to 500 F oven, using steam.
  19. Bake loaves 25 to 30 minutes (rolls 15 to 20 minutes) or until golden brown.
  20. Test by tapping on crust; baked bread will sound hollow.
  21. Tap baked loaves to remove excess dusting flour, if necessary.
  22. Note:This procedure allows you to produce a bread that has ciabatta-like characteristics. However, it will lack the fermentation flavor that can only be developed during long fermentation.

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]]> Traditional Pizza Crust https://pizzatoday.com/recipes/dough-breads/traditional-pizza-crust/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/traditional-pizza-crust/ Print Traditional Pizza Crust Author: Pizza Today Recipe type: dough/breads   Ingredients Strong bread flour (12 to 12.8 percent protein): 100 percent Salt: 1.75 percent Sugar: 2 percent Olive oil: 3 percent Instant dry yeast: 0.5 percent Water (70 F): 58 percent Instructions Add water to the mixing bowl, then add the flour and the remainder of […]

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Print
Traditional Pizza Crust
Author: 
Recipe type: dough/breads
 
Ingredients
  • Strong bread flour (12 to 12.8 percent protein): 100 percent
  • Salt: 1.75 percent
  • Sugar: 2 percent
  • Olive oil: 3 percent
  • Instant dry yeast: 0.5 percent
  • Water (70 F): 58 percent
Instructions
  1. Add water to the mixing bowl, then add the flour and the remainder of dry ingredients.
  2. Mix the dough at low speed until no dry flour is seen in the bowl, then add the oil and mix one additional minute on low speed.
  3. Then, mix the dough at medium speed just until the dough takes on a smooth, satiny appearance.
  4. Immediately take the dough to the bench and divide it into desired weight pieces and form into balls.
  5. Oil the dough balls lightly and place them into dough boxes.
  6. Cross stack the dough boxes in the cooler for two hours, then down stack the dough boxes, placing a lid on the top box to prevent the dough from drying out.
  7. The dough will be ready to use after 12 hours in the cooler.
  8. Unused dough can remain in the cooler for up to 3 days.

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]]> Adaptation of Enrico’s San Francisco Sour Dough Pizza https://pizzatoday.com/recipes/dough-breads/adaptation-of-enricos-san-francisco-sour-dough-pizza/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/adaptation-of-enricos-san-francisco-sour-dough-pizza/ Print Adaptation of Enrico's San Francisco Sour Dough Pizza Author: Pizza Today Recipe type: dough/breads   Ingredients For the sour dough starter: 20 grams fresh yeast 6 cups water at 70 degrees 1 cup olive oil 6 pounds, 13 ounces durum wheat or fine semolina flour 1 pound, 8 ounces all purpose flour 4 ½ ounces salt […]

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Adaptation of Enrico's San Francisco Sour Dough Pizza
Author: 
Recipe type: dough/breads
 
Ingredients
  • For the sour dough starter:
  • 20 grams fresh yeast
  • 6 cups water at 70 degrees
  • 1 cup olive oil
  • 6 pounds, 13 ounces durum wheat or fine semolina flour
  • 1 pound, 8 ounces all purpose flour
  • 4 ½ ounces salt
Instructions
  1. Mix all of the above together in a large bowl and let rise at room temperature for 24 hours.
  2. The sponge should have large bubbles and have risen forming strings
  3. Add the remaining ingredients:
  4. grams fresh yeast
  5. ¾ cups water
  6. pounds, 4 ounces all purpose flour
  7. Mix all of the remaining ingredients well with the starter and let rise in the refrigerator for 24 hours longer.
  8. Punch down the dough and form into the desired dough ball size.
  9. Let the dough ball sit out at room temperature for 15-20 minutes before stretching.
  10. For the best results, bake in a wood fired pizza oven.

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]]> Garlic Toast https://pizzatoday.com/recipes/dough-breads/garlic-toast/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/garlic-toast/ Print Garlic Toast Author: Pizza Today Recipe type: dough/breads   Ingredients 8 slices pane Toscano, or other rustic-style bread, cut about ¾-inch thick 2 large cloves of garlic, peeled Extra-virgin olive oil Instructions Grill or toast the slices of bread lightly on both sides. While the bread is still hot, rub the bread on one side only […]

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Garlic Toast
Author: 
Recipe type: dough/breads
 
Ingredients
  • 8 slices pane Toscano, or other rustic-style bread, cut about ¾-inch thick
  • 2 large cloves of garlic, peeled
  • Extra-virgin olive oil
Instructions
  1. Grill or toast the slices of bread lightly on both sides.
  2. While the bread is still hot, rub the bread on one side only with the garlic.
  3. Drizzle each slice (generously) with the olive oil.
  4. To make Bruschetta con Parmigiano, simply sprinkle some finely grated Parmesan cheese on top of the olive oil in the above recipe.

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]]> Basic Focaccia https://pizzatoday.com/recipes/dough-breads/basic-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-focaccia/ Print Basic Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt Instructions ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes. Add the […]

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Basic Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 4 cups all-purpose flour
  • 2 teaspoons salt
Instructions
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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]]> Whole Wheat Crust https://pizzatoday.com/recipes/dough-breads/whole-wheat-crust/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/whole-wheat-crust/ Print Whole Wheat Crust Author: Pizza Today Recipe type: dough/breads   Ingredients 25 pounds whole wheat flour 8 ounce salt 12: ounces olive oil 4 ounces compressed yeast 12 ounces sugar 16 pounds water Instructions Follow standard dough making procedures. 3.2.2925

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Whole Wheat Crust
Author: 
Recipe type: dough/breads
 
Ingredients
  • 25 pounds whole wheat flour
  • 8 ounce salt
  • 12: ounces olive oil
  • 4 ounces compressed yeast
  • 12 ounces sugar
  • 16 pounds water
Instructions
  1. Follow standard dough making procedures.

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]]> Basic Potato Focaccia https://pizzatoday.com/recipes/dough-breads/basic-potato-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-potato-focaccia/ Print Basic Potato Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1¼ cups very warm water (120-125°F) 1 teaspoon sugar ¼ cup potato buds (instant mashed potatoes) 1 tablespoon nonfat dry milk 1 tablespoon salt 4 cups all-purpose flour 1 tablespoon olive oil Instructions ) In […]

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Basic Potato Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1¼ cups very warm water (120-125°F)
  • 1 teaspoon sugar
  • ¼ cup potato buds (instant mashed potatoes)
  • 1 tablespoon nonfat dry milk
  • 1 tablespoon salt
  • 4 cups all-purpose flour
  • 1 tablespoon olive oil
Instructions
  1. ) In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in ¾ cup of the water.
  2. Add the sugar, potato buds and dry milk.
  3. Stir well to combine.
  4. Let the mixture sit for 10 minutes.
  5. ) Add the salt and the flour, 1 cup at a time, stirring well to combine.
  6. Add the remaining ½ cup water.
  7. Combine, mix and knead for 6 to 7 minutes until smooth.
  8. ) Form the dough into a ball and place it in a large mixing bowl.
  9. Rub the surface with 1 teaspoon of the olive oil.
  10. Cover the bowl with plastic wrap and a towel.
  11. ) Let the dough rise for two hours.
  12. Remove the dough from the bowl.
  13. Rub 1 teaspoon of olive oil across the bottom of a 12-inch x 18-inch baking pan.
  14. Spread and press the dough into an oval shape about 15- x 5- x ½-inches.
  15. Cover the pan with a cloth and let the dough rise for 30 minutes.
  16. ) Brush the top of the focaccia with the remaining teaspoon of olive oil and, with your fingers stiff, plunge two of them into the dough, working from the center, to form holes that are about 2 inches apart.
  17. ) Bake the focaccia in a preheated 450°F oven for 25 to 30 minutes, until the top is golden brown and the focaccia is cooked through.
  18. Cool the focaccia on a wire rack.

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]]> Herb Focaccia https://pizzatoday.com/recipes/dough-breads/herb-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/herb-focaccia/ Print Herb Focaccia Author: Pizza Today Recipe type: douhg/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme 1 teaspoon rosemary Instructions ) In a small bowl, dissolve the yeast […]

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Herb Focaccia
Author: 
Recipe type: douhg/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
Instructions
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture and fresh herbs.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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]]> Beer Crust https://pizzatoday.com/recipes/dough-breads/beer-crustmakes-two-12inch-pizza-shells/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/beer-crustmakes-two-12inch-pizza-shells/ Print Beer Crust Author: Pizza Today Recipe type: douhg/breads   Makes two 12-inch pizza shells Ingredients ½ cup warm water (110 F) 1 teaspoon sugar 2½ teaspoons active dry yeast 2¾ to 3 cups flour (high protein) ¼ cup pale lager beer (not chilled, but not flat) 2 teaspoons salt Instructions In a large bowl, combine the […]

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Beer Crust
Author: 
Recipe type: douhg/breads
 
Makes two 12-inch pizza shells
Ingredients
  • ½ cup warm water (110 F)
  • 1 teaspoon sugar
  • 2½ teaspoons active dry yeast
  • 2¾ to 3 cups flour (high protein)
  • ¼ cup pale lager beer (not chilled, but not flat)
  • 2 teaspoons salt
Instructions
  1. In a large bowl, combine the water, yeast, beer and sugar.
  2. Stir to combine.
  3. Let stand for 10 minutes.
  4. Add 2¾ cups of flour and salt to the yeast mixture and blend, incorporating as much of the remaining ¼ cup of flour as necessary to prevent the dough from sticking.
  5. Knead the dough for 8 to 10 minutes.
  6. Divide the dough evenly and form into two balls.
  7. Dust lightly with flour. Cover and proof overnight.
  8. Allow 2 hours for proofing out of the cooler before making pizzas.
Notes
: In large batch situations, using, say, 20 pounds of flour, you would replace 3 cups of water with beer.

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]]> Multi-Grain Crust https://pizzatoday.com/recipes/dough-breads/multigrain-crust/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/multigrain-crust/ Print Multi-Grain Crust Author: Pizza Today Recipe type: dough/breads   Ingredients 7 ½ pounds of multi-grain blend 17 ½ pounds pizza flour 8 ounces salt 12 ounces olive oil 4 ounces compressed yeast 15 pounds water Instructions Combine these ingredients following your normal method for making pizza dough. 3.2.2925

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Multi-Grain Crust
Author: 
Recipe type: dough/breads
 
Ingredients
  • 7 ½ pounds of multi-grain blend
  • 17 ½ pounds pizza flour
  • 8 ounces salt
  • 12 ounces olive oil
  • 4 ounces compressed yeast
  • 15 pounds water
Instructions
  1. Combine these ingredients following your normal method for making pizza dough.

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]]> Neapolitan-style Pizza Dough https://pizzatoday.com/recipes/dough-breads/neapolitanstyle-pizza-dough/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/neapolitanstyle-pizza-dough/ Print Neapolitan-style Pizza Dough Author: Pizza Today Recipe type: dough/breads   Ingredients 1-1/2 ounces active dry yeast 11 pounds (at around 85-90 F) water 4 ounces salt 20 pounds flour (11- to 12-percent protein) Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2 minutes at […]

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Neapolitan-style Pizza Dough
Author: 
Recipe type: dough/breads
 
Ingredients
  • 1-1/2 ounces active dry yeast
  • 11 pounds (at around 85-90 F) water
  • 4 ounces salt
  • 20 pounds flour (11- to 12-percent protein)
Instructions
  1. In the mixing bowl, whisk the yeast into the water.
  2. Whisk in the salt.
  3. Add the flour.
  4. Mix for 2 minutes at low speed, then about 10 minutes at medium speed (or until the dough cleans the side of the mixing bowl and is soft and supple).
  5. Leave dough in the mixing bowl and cover with a damp cloth.
  6. Allow dough to rise for one hour.
  7. After rising, form dough into balls and arrange on proofing trays.
  8. Place dough into cooler (cross-stack the trays for about 20 minutes before downstacking) for a slow rise overnight.
  9. Remove dough from cooler at least one hour prior to using.

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]]> Bruschetta alle Erbe https://pizzatoday.com/recipes/dough-breads/bruschetta-alle-erbe/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bruschetta-alle-erbe/ Print Bruschetta alle Erbe Author: Pizza Today Recipe type: dough/breads   Ingredients 12 slices pane Toscano or other rustic style Italian bread 2 large cloves garlic, peeled ⅓ cup extra-virgin olive oil 1 heaping tablespoon chopped fresh basil 1 heaping tablespoon chopped fresh oregano 1 heaping tablespoon chopped fresh parsley Freshly ground pepper Instructions Grill or toast […]

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Bruschetta alle Erbe
Author: 
Recipe type: dough/breads
 
Ingredients
  • 12 slices pane Toscano or other rustic style Italian bread
  • 2 large cloves garlic, peeled
  • ⅓ cup extra-virgin olive oil
  • 1 heaping tablespoon chopped fresh basil
  • 1 heaping tablespoon chopped fresh oregano
  • 1 heaping tablespoon chopped fresh parsley
  • Freshly ground pepper
Instructions
  1. Grill or toast the slices of bread on both sides.
  2. While the bread is still hot, rub one side of the bread with the garlic.
  3. Set aside.
  4. Combine the olive oil and herbs.
  5. Add the ground pepper.
  6. Dress each slice of bread with some of the herb and oil mixture.
  7. The overall direction of the recipes above gives you a roadmap for creating various styles of bruschetta. In other words, you can mix or match and make several variations by simple adaptation. For example, chopped fresh tomatoes can be added to the recipe for Bruschetta alle Erbe.
  8. Now, let's take a look at how you can use your pizza dough to create an interesting variation on bruschetta. Using pizza dough that has had at least one rise, put about 12 ounces of dough into an oiled 9-inch cake pan.
  9. Cover the pan with plastic wrap and let the dough rise one more time. What you are making is a focaccia.
  10. Bake the focaccia in a preheated 400 F oven for 15-20 minutes.
  11. When cool enough to handle, turn the bread out of the pan and let cool.
  12. This is your first prep.
  13. Slice the bread horizontally into two pieces.
  14. Toast or grill the cut side of each piece of bread and rub with garlic while still hot. This is your second prep.
  15. To order, (each piece of bread will serve two) top the bruschettone with any of the above items — tomatoes, basil, Parmesan cheese and herbs.

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]]> Neapolitan-style Thin-Crust Pizza Dough https://pizzatoday.com/recipes/dough-breads/neapolitanstyle-thincrust-pizza-dough/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/neapolitanstyle-thincrust-pizza-dough/ Print Neapolitan-style Thin-Crust Pizza Dough Author: Pizza Today Recipe type: dough/breads   Ingredients Ingredients 1-1/2 ounces active dry yeast 11 pounds (at around 85-90 F) water 4 ounces salt 20 pounds flour (11 to 12 percent protein) Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for […]

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Neapolitan-style Thin-Crust Pizza Dough
Author: 
Recipe type: dough/breads
 
Ingredients
  • Ingredients 1-1/2 ounces active dry yeast
  • 11 pounds (at around 85-90 F) water
  • 4 ounces salt
  • 20 pounds flour (11 to 12 percent protein)
Instructions
  1. In the mixing bowl, whisk the yeast into the water.
  2. Whisk in the salt.
  3. Add the flour.
  4. Mix for 2 min. at low speed, then about 10 min, at medium speed, or until the dough cleans the side of the mixing bowl and is soft and supple.
  5. Dough management: The critical step in dough management is the proofing, so no cutting corners on this step.
  6. You have two choices: Choice #1: leave the dough in the mixing bowl (or transfer it to another bowl) and cover it with a damp cloth. All the dough to rise for 1 hour. Now form the dough into balls and arrange them on proofing trays then put the dough into the cooler (cross-stack the trays for about 20 min. to allow the cool to hit the dough balls) for a slow rise overnight.
  7. Choice #2: form the dough into balls at once after mixing. Then the balls go onto proofing trays, then directly into the cooler for an overnight rise.
  8. With either choice, the dough should come out of the cooler at least one hour before the first make-up.

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]]> Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil) https://pizzatoday.com/recipes/dough-breads/bruschetta-con-pomodori-e-basilico-bruschetta-with-tomatoes-and-basil/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bruschetta-con-pomodori-e-basilico-bruschetta-with-tomatoes-and-basil/ Print Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil) Author: Pizza Today   Ingredients 18 slices rustic-style bread, about 3-by-2 inches, ¾-inches thick 2 large cloves garlic, peeled 1 pound tomatoes almost dead ripe, coarsely chopped ½ cup extra-virgin olive oil Salt and freshly ground black pepper 18-20 fresh basil leaves cut into a […]

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Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil)
Author: 
 
Ingredients
  • 18 slices rustic-style bread, about 3-by-2 inches, ¾-inches thick
  • 2 large cloves garlic, peeled
  • 1 pound tomatoes almost dead ripe, coarsely chopped
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 18-20 fresh basil leaves cut into a chiffonade (roll the leaves into a cigarette shape and slice crosswise).
Instructions
  1. Toast or grill the bread on both sides. Rub one side of the bread with the garlic. Set aside. In a bowl, combine the tomatoes, olive oil, salt and pepper, and fresh basil. Toss well. Portion the tomato-basil mixture among the bread slices.
  2. To make Bruschetta con Pomodori e Arugula, make the bruschetta as noted above and top each bruschetta with chopped arugula (about ¼ pound).

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]]> Neopolitan Pizza Dough https://pizzatoday.com/recipes/dough-breads/neopolitan-pizza-dough/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/neopolitan-pizza-dough/ Print Neopolitan Pizza Dough Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce dry yeast 1-1/4 cups cool (80-90 F) water 2 teaspoons sugar 2 teaspoons salt 2 cups soft flour 2 cups hard flour Instructions Put the yeast in the mixing bowl of a stand mixer. Add water, sugar and salt. Whisk to dissolve. Add […]

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Neopolitan Pizza Dough
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce dry yeast
  • 1-1/4 cups cool (80-90 F) water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups soft flour
  • 2 cups hard flour
Instructions
  1. Put the yeast in the mixing bowl of a stand mixer.
  2. Add water, sugar and salt.
  3. Whisk to dissolve.
  4. Add the two flours.
  5. Mix for 6-8 min., until the dough is pliable and cleans the side of the bowl.
  6. Cover the mixing bowl with a damp, lean towel.
  7. Let rise for one hour.
  8. Divide the dough into three equal size balls.
  9. Cover and put int he cooler overnight, Give the dough at least one hour bench time before forming the shells and baking,

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]]> Cheese Focaccia https://pizzatoday.com/recipes/dough-breads/cheese-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cheese-focaccia/ Print Cheese Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil + 2 tablespoons olive oil for brushing 4 cups all-purpose flour 2 teaspoons salt 1 cup mozzarella cheese, grated ½ cup Romano cheese, grated ½ cup Asiago cheese, […]

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Cheese Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil + 2 tablespoons olive oil for brushing
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 cup mozzarella cheese, grated
  • ½ cup Romano cheese, grated
  • ½ cup Asiago cheese, shredded
Instructions
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture, then add the mozzarella and Romano cheeses.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. Sprinkle the grated Asiago cheese over the top of the dough, then brush with 2 tablespoons olive oil.
  16. ) Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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]]> Onion Focaccia https://pizzatoday.com/recipes/dough-breads/onion-focaccia/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/onion-focaccia/ Print Onion Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil + 2 tablespoons olive oil for brushing 4 cups all-purpose flour 2 teaspoons salt ½ cup onions, thinly sliced Instructions ) In a small bowl, dissolve the yeast […]

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Onion Focaccia
Author: 
Recipe type: dough/breads
 
Ingredients
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil + 2 tablespoons olive oil for brushing
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • ½ cup onions, thinly sliced
Instructions
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. ) Spread sliced onions over top of focaccia, then brush with 2 tablespoons olive oil.
  16. ) Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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]]> Cheesy Garlic Bread https://pizzatoday.com/recipes/dough-breads/cheesy-garlic-bread/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cheesy-garlic-bread/ Print Cheesy Garlic Bread Author: Pizza Today Recipe type: dough/breads   Ingredients 1 large loaf French bred 4 garlic cloves, minced 4 tablespoons butter, softened ¼ cup grated mozzarella cheese ⅛ cup grated Parmesan cheese ⅛ cup fontina 1 teaspoon dried basil 1 teaspoon dried parsley Marinara sauce for dipping Instructions Cut the loaf of bread in […]

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Cheesy Garlic Bread
Author: 
Recipe type: dough/breads
 
Ingredients
  • 1 large loaf French bred
  • 4 garlic cloves, minced
  • 4 tablespoons butter, softened
  • ¼ cup grated mozzarella cheese
  • ⅛ cup grated Parmesan cheese
  • ⅛ cup fontina
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Marinara sauce for dipping
Instructions
  1. Cut the loaf of bread in half, lengthways.
  2. Mix the garlic with the softened butter; spread the mixture over each half Sprinkle mozzarella generously over both halves.
  3. Top with Parmesan and fontina cheeses Combine herbs; sprinkle them over the bread.
  4. Place bread on ungreased baking sheet; bake in 375 F oven until bread is golden brown and cheese is bubbling and melted (about 10-15 min.).
  5. Serve with a side of marinara sauce for dipping.

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]]> Parmesan and Cracked Pepper Grissini https://pizzatoday.com/recipes/dough-breads/parmesancracked-pepper-grissini/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/parmesancracked-pepper-grissini/ Print Parmesan and Cracked Pepper Grissini Author: Pizza Today Recipe type: dough/breads   Ingredients 1-1/4 teaspoons active dry yeast 1 tablespoon malt syrup or sugar 1-14 cups warm water 2 tablespoons olive oil, plus additional for brushing the dough 3-1/4 cups unbleached all-purpose flour 1-1/2 teaspoons salt ½ cup semolina four, divided ½ cup grated fresh Parmesan […]

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Parmesan and Cracked Pepper Grissini
Author: 
Recipe type: dough/breads
 
Ingredients
  • 1-1/4 teaspoons active dry yeast
  • 1 tablespoon malt syrup or sugar
  • 1-14 cups warm water
  • 2 tablespoons olive oil, plus additional for brushing the dough
  • 3-1/4 cups unbleached all-purpose flour
  • 1-1/2 teaspoons salt
  • ½ cup semolina four, divided
  • ½ cup grated fresh Parmesan cheese
  • 1 tablespoon cracked black pepper
Instructions
  1. In a large mixing bowl, stir the yeast and malt (or sugar) into the warm water.
  2. Let stand until foamy, about 10 minutes.
  3. Stir in 2 tablespoons of olive oil.
  4. Add the flour and salt; stir until the dough comes together.
  5. Knead on a lightly floured surface until smooth and elastic, about 8-10 min.
  6. Pat the dough with your hands into a 14x2-inch rectangle on a well floured surface.
  7. Lightly brush the top with olive oil.
  8. Cover with plastic wrap; let rise until doubled, about 1 hours.
  9. Sprinkle the dough with semolina flour before cutting and stretching.
  10. Cut the dough crosswise into 20 strips, each about the width of a cigar.
  11. Place the grissini several inches apart on lightly oiled baking sheets.
  12. Sprinkle with Parmesan and pepper, then with olive oil.
  13. Cover with plastic wrap.
  14. Gently press toppings into dough; remove plastic wrap.
  15. Sprinkle with semolina.
  16. Let the dough rise until almost double, about 45 min.
  17. Bake the grissini for 20 min. at 400 F.

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]]> Chef Jeff’s Whole Grain Pizza Dough https://pizzatoday.com/recipes/dough-breads/chef-jeffs-whole-grain-pizza-dough/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/chef-jeffs-whole-grain-pizza-dough/ Print Chef Jeff's Whole Grain Pizza Dough Author: Pizza Today Recipe type: dough/breads   Ingredients 3 cups warm water 1 ounce instant dry yeast 2 ounces sugar 17 ounces whole wheat flour 12 ounces high gluten flour 6 ounces dry quick oats zipped up in the food processor 2-1/2 ounces wheat germ 1 tablespoon salt 1 teaspoon […]

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Chef Jeff's Whole Grain Pizza Dough
Author: 
Recipe type: dough/breads
 
Ingredients
  • 3 cups warm water
  • 1 ounce instant dry yeast
  • 2 ounces sugar
  • 17 ounces whole wheat flour
  • 12 ounces high gluten flour
  • 6 ounces dry quick oats zipped up in the food processor
  • 2-1/2 ounces wheat germ
  • 1 tablespoon salt
  • 1 teaspoon onion powder
  • Water as needed
Instructions
  1. Like making regular dough, add yeast & half the sugar to the warm water.
  2. Whisk it and set aside until it starts to foam (about 5 min.).
  3. Mix with all other ingredients using a dough hook in a mixer until dough is mixed well.
  4. This recipe will yield you six 11-1/2-ounce dough balls with which you can make six 12-inch, thin-crust, whole-wheat pizzas.
  5. Set dough aside, covered, under refrigeration for a minimum of 3 hours before using.

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]]> Pizza Dough Made with Whole Grain https://pizzatoday.com/recipes/dough-breads/pizza-dough-made-with-whole-grain/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/pizza-dough-made-with-whole-grain/ Print Pizza Dough Made with Whole Grain Author: Pizza Today Recipe type: dough/breads   Ingredients 16 pounds, 4 ounces water, temperature controlled 12 ounces sugar 2 ounces instant yeast 15 pounds General Mills Superlative Flour 10 pounds General Mills Gold Medal Whole Wheat Flour 16 ounces olive oil 8 ounces salt Instructions Combine water and sugar in […]

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Pizza Dough Made with Whole Grain
Author: 
Recipe type: dough/breads
 
Ingredients
  • 16 pounds, 4 ounces water, temperature controlled
  • 12 ounces sugar
  • 2 ounces instant yeast
  • 15 pounds General Mills Superlative Flour
  • 10 pounds General Mills Gold Medal Whole Wheat Flour
  • 16 ounces olive oil
  • 8 ounces salt
Instructions
  1. Combine water and sugar in a large mixer bowl.
  2. Add flours yeast and salt.
  3. Mix on low speed for one minute to incorporate.
  4. Add oil and continue to mix on medium speed until mixture is smooth and elastic, approximately 8-10 minutes.
  5. Scale dough into 13-ounce pieces.
  6. Form into balls and place on lightly oiled dough tray.
  7. Apply a light coating of oil to each dough ball.
  8. Place on a covered rack and refrigerate overnight.
  9. Remove from retarder at least 1 hour prior to makeup.

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]]> Cinnamon Swirl Pizza https://pizzatoday.com/recipes/dough-breads/cinnamon-swirl-pizza/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cinnamon-swirl-pizza/ Print Cinnamon Swirl Pizza Author: Pizza Today Recipe type: pizza   Ingredients 16 ounces pizza dough ¼ cup unsalted butter, melted ½ cup sugar 2-1/2 teaspoons cinnamon Instructions Cut the dough into four pieces, each about 4 ounces. Roll each of these pieces into a thick rope that is about 18 inches long. Lightly oil (use corn […]

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Cinnamon Swirl Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 16 ounces pizza dough
  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • 2-1/2 teaspoons cinnamon
Instructions
  1. Cut the dough into four pieces, each about 4 ounces.
  2. Roll each of these pieces into a thick rope that is about 18 inches long.
  3. Lightly oil (use corn oil or other vegetable oil) a 12-inch pizza pan.
  4. Lay each of the pieces of dough onto the pan, coiling them as you would for a coil or rope.
  5. Gently press the coils together.
  6. Cover the dough with plastic wrap and give it another 45 min. to an hour to rise.
  7. Brush the melted butter over the dough coils.
  8. In a small bowl, combine the sugar and the cinnamon.
  9. Sprinkle the cinnamon-sugar mixture over the dough.
  10. Bake the pizza at a low temperature (350-375 F) for about 12-15 min.

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]]> Crostini di Olive https://pizzatoday.com/recipes/dough-breads/crostini-di-olive/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/crostini-di-olive/ Print Crostini di Olive Author: Pizza Today Recipe type: douhg/breads   Ingredients 8½-inch-thick slices pane Toscano or other rustic Italian bread 1 large clove garlic, peeled ¾ cup pitted black olives (Kalamata, for example) 2 anchovy fillets 3 tablespoons extra-virgin olive oil Instructions Grill or toast the bread. Set aside. In a food processor, combine the garlic, […]

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Crostini di Olive
Author: 
Recipe type: douhg/breads
 
Ingredients
  • 8½-inch-thick slices pane Toscano or other rustic Italian bread
  • 1 large clove garlic, peeled
  • ¾ cup pitted black olives (Kalamata, for example)
  • 2 anchovy fillets
  • 3 tablespoons extra-virgin olive oil
Instructions
  1. Grill or toast the bread.
  2. Set aside.
  3. In a food processor, combine the garlic, olives, anchovies and olive oil.
  4. Pulse the processor to form a paste of the ingredients.
  5. Spread the mixture on the toasted bread.

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]]> Rolled Pizza Basics https://pizzatoday.com/recipes/dough-breads/rolled-pizza-basics/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/rolled-pizza-basics/ Print Rolled Pizza Basics Author: Pizza Today Recipe type: dough Serves: 1 large 6x16-inch loaf, which yields 6-8 servings as an appetizer, 4 as an entrée, or 4 individual loaves   Ingredients 22-24 ounces pizza dough, ready to use Instructions Roll out the dough into a 12x16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch […]

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Rolled Pizza Basics
Author: 
Recipe type: dough
Serves: 1 large 6x16-inch loaf, which yields 6-8 servings as an appetizer, 4 as an entrée, or 4 individual loaves
 
Ingredients
  • 22-24 ounces pizza dough, ready to use
Instructions
  1. Roll out the dough into a 12x16-inch rectangle.
  2. Spread the filling evenly over the dough, leaving a 1-inch border all around, and continue layering the remaining ingredients in the following manner.
  3. Roll the dough up in a jellyroll fashion (for panino saporito and mezzaluna), starting from the top and rolling toward you, ending with the seam side down.
  4. Tuck in the ends and pinch them into points.
  5. Lift the roll onto a prepared baking pan with two spatulas and let rise in the pan for 30 minutes before baking. For a thinner outer crust and a less bread-like interior, bake immediately.
  6. Bake at 400 degrees for 20-30 minutes, or until the crust is nice and golden brown.
  7. For the best results, with the heavier-filled rolled pizzas, wait 10-15 minutes before slicing.

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]]> Crusty Onion Bruschetta https://pizzatoday.com/recipes/dough-breads/crusty-onion-bruschetta/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/crusty-onion-bruschetta/ Print Crusty Onion Bruschetta Author: Pizza Today Recipe type: dough/breads   Ingredients 1 French bread baguette (about 8 ounces) 4 ounces light cream cheese ½ cup nonfat or low fat ricotta cheese 2 teaspoons dried oregano 2 teaspoons dried basil 1 cup pizza sauce 1 medium onion, cut into paper-thin wedges ¼ cup Parmesan cheese, grated Parsley […]

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Crusty Onion Bruschetta
Author: 
Recipe type: dough/breads
 
Ingredients
  • 1 French bread baguette (about 8 ounces)
  • 4 ounces light cream cheese
  • ½ cup nonfat or low fat ricotta cheese
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 cup pizza sauce
  • 1 medium onion, cut into paper-thin wedges
  • ¼ cup Parmesan cheese, grated
  • Parsley flakes (optional)
Instructions
  1. Split bread in half lengthwise.
  2. Pull out some bread from center of each half, leaving a ½-inch shell.
  3. Beat cheeses and herbs with fork and spread mixture along length of both bread halves.
  4. Place a ribbon of pizza sauce and a single layer of onions over cheese mixture.
  5. Sprinkle with Parmesan and bake on baking sheet at 400 F for 30 minutes, or until onion is tender and tips are slightly blackened, but crust is not too dark.
  6. Sprinkle with dry parsley flakes if desired.
  7. Cut crosswise into narrow strips.

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]]> Stromboli Roll https://pizzatoday.com/recipes/dough-breads/stromboli-roll/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/stromboli-roll/ Print Stromboli Roll Author: Pizza Today Recipe type: dough/breads   Ingredients 1 recipe dough, rolled out into two 4x16-inch rectangles Brush each rectangle with mustard to taste (optional) Layer on each rectangle: 2-3 thin slices mozzarella 4 thin slices of ham 6-8 thin slices salami ¼ cup crumbled Italian Sausage ¼ tomato sauce A small handful of […]

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Stromboli Roll
Author: 
Recipe type: dough/breads
 
Ingredients
  • 1 recipe dough, rolled out into two 4x16-inch rectangles
  • Brush each rectangle with mustard to taste (optional)
  • Layer on each rectangle:
  • 2-3 thin slices mozzarella
  • 4 thin slices of ham
  • 6-8 thin slices salami
  • ¼ cup crumbled Italian Sausage
  • ¼ tomato sauce
  • A small handful of thinly sliced raw onion
  • 3 slices tomato
  • 3 slices green pepper
  • 2-3 slices provolone or American cheese
  • A sprinkling of oregano
Instructions
  1. Place all the fillings right down the center of the rectangle of dough leaving about 3-4 inches on either side.
  2. Layer the fillings in order written.
  3. Fold one side of the dough over the fillings and bring the other side over that (kind of like folding a business letter into three sides).
  4. Tuck in the dough at the other end.
  5. Arrange seam side down on a greased baking pan.
  6. Let the Stromboli rise for 30 minutes before baking for a breadier texture, or bake them immediately at 400 degrees for 15-20 minutes, or until golden.

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]]> Dough Recipe for Sicilian Pizza https://pizzatoday.com/recipes/dough-breads/dough-for-sicilian-pizza/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/dough-for-sicilian-pizza/ Get the Dough Recipe for Sicilian Style Pizza Follow this basic dough formula and recipe with instructions to make a Sicilian style pizza. The dough recipe requires a rectangular pan and room temperature proofing of the dough. There are several steps to make a Sicilian pizza. Learn more about the Sicilian style in Laura Meyer’s […]

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Get the Dough Recipe for Sicilian Style Pizza

Follow this basic dough formula and recipe with instructions to make a Sicilian style pizza. The dough recipe requires a rectangular pan and room temperature proofing of the dough. There are several steps to make a Sicilian pizza. Learn more about the Sicilian style in Laura Meyer’s Knead to Know.

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Dough for Sicilian Pizza
Author: 
Recipe type: dough/breads
 
Ingredients
  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • ¼ cup olive oil
  • 4 cups low protein flour (11-12 percent)
Instructions
  1. In a mixing bowl, combine the yeast, water, sugar, salt and oil.
  2. Whisk to combine.
  3. With the mixer running, add flour one cup at a time.
  4. Mix at medium speed for4 to5 min. (add a little more flour if the dough is too wet).
  5. The dough should be soft, yet not sticky.
  6. Give the dough one full rise of aobut 2 hours (or overnight in the cooler).
  7. Brush a half-sheet pan with olive oil.
  8. Press dough across the bottom of the pan.
  9. Now flip dough once to get some of the oil onto top of the dough.
  10. Now press dough completely across the bottom of the pan and into the raised edge of the pan. The dough should be about ⅛-inch thick at this point, Cover pan completely with a damp cloth.
  11. Let rise for up to an hour in the pan.
  12. Push dough once more into bottom & sides of pan.
  13. Now add toppings, such as tomatoes, hers, basil and oregano, if you choose, and grated Romano).
  14. Bake.

 

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

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