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Pizza Dough Recipes

Basic Dough Recipe1

Baker’s Percents:

  • Flour: 100% (strong bread flour 12 to 12.8% protein)
  • Salt: 1.74%
  • Sugar: 2%
  • Olive Oil: 3%
  • Instant Dry Yeast: 0.5%
  • Water: 58% (70 °F)

Preparation:

  • Add water, salt, flour and remaining dry ingredients to the mixing bowl.
  • Mix on low until no flour is in the bowl.
  • Add oil and mix on low for another minute.
  • Mix dough on medium until it is smooth and satiny-looking.
  • Immediately separate dough into individual balls, coat with olive oil and set in refrigerator to proof.

New York Style Pizza Dough2

Baker’s Percent:

  • Flour: 100% (13.5 to 14% or more protein)
  • Salt 1.75%
  • Olive Oil: 1%
  • Compressed Yeast: 0.5 to 0.75%
  • Water: 58 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

 Preparation:

  • Add water, salt, sugar, flour and yeast to the bowl in that order. Do not let yeast touch the salt. Salt will kill the yeast.
  • Mix on low speed for 2 minutes.
  • Mix on medium until all of the flour has been picked up.
  • Add oil and mix on low for 2 minutes.
  • Increase mixer speed to medium until dough is smooth and satiny in appearance (should take 8 to 10 minutes).
  • Final dough temperature should be between 80 and 85 °F. If the dough is too warm, decrease water temperature for next batch. If it is too cool, a little more mixing should bring the temperature up.
  • Immediately portion the dough into individual balls, brush with oil and place in cooler to proof overnight.

Chicago Style Deep-Dish Pizza Dough Recipe3

Baker’s Percent:

  • Flour: 100% (typical bread flour with 10.8 to 12% protein)
  • Salt: 1.75%
  • Sugar: 2%
  • Olive Oil: 3 to 5%
  • Compressed Yeast: 1.5%
  • Water: 60 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

Preparation:

  • Add water, salt, sugar, flour and yeast to mixing bowl in that order.
  • Mix on low for 2 minutes.
  • Mix on medium until all of the flour is picked up by the dough.
  • Add olive oil and mix on low for another 2 minutes.
  • Increase speed to medium and mix until dough is smooth and satiny in appearance (usually takes 8 to 10 minutes).
  • Verify that dough temperature is between 80 and 85 °F. If it is too cool, a little more mixing should bring the temperature up. If it is too warm, decrease water temperature for next batch.
  • Separate into individual dough balls and place in cooler to proof overnight.

Pizza Margherita Dough Recipe4

Baker’s Percentage:

  • Flour: 100%
  • Salt: 0.03%
  • Brewer’s Yeast: .002%
  • Water: 56%

Preparation:

  • Pour water into mixing bowl
  • Dissolve the salt in the water.
  • Add 10% of the flour to the bowl.
  • Add the yeast.
  • Turn the mixer on low and add the rest of the flour while the dough is mixing.
  • Work the dough in the mixer for approximately 20 minutes (The dough should be soft and elastic).
  • Make dough balls that weigh between 6.4 and 8.8 ounces and proof.


References
1 Pizza Today, “Traditional Pizza Crust,” http://www.pizzatoday.com/Recipes/RecipeDetail/tabid/146/Default.aspx?rid=263 (accessed August 20, 2009).
2 PMQ Magazine, “Recipe >> New York Style Pizza >> Think Tank 2.0,” http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/ (accessed August 20, 2009).
3 PMQ Magazine, “Recipe >> Deep Dish Pizza >> Think Tank 2.0,” http://www.pmq.com/tt2/recipe/view/id_152/title_Deep-Dish-Pizza/ (accessed August 20, 2009).
4 VPN Americas LLC, “Recipe,” http://anticapizzeria.net/vpn/vpn_frames-index.htm (accessed September 2, 2009).