Here are the official dough recipes for the World Pizza Games™. These recipes are provided for you to use in preparing for competition at the World Pizza Games™

THE WORLD PIZZA GAMES™

OFFICIAL DOUGH RECIPES FOR

ACROBATICS DOUGH RECIPE

For acrobatic tossing only. Do not eat.

The high salt content, high gluten, extremely cold water allows this dough to be very durable and the low moisture content enables the dough from stretching out to fast.

  • 24 LBS (48%) WATER. VERY COLD!!! 

  • 30 OZ. (3.75%) SALT

  • 50 LBS (100%) HI-GLUTEN FLOUR (ALL TRUMPS OR KYROL ARE PREFERRED)

INGREDIENTS

  1. Use a Hobart planetary mixer with spiral hook for best results. Scale back recipe as needed depending on the horsepower of your mixer. This is very stiff dough – you may break your mixer if you overload it. Most 60 qt mixers cannot handle a 50 lbs. batch.

  2. Pour flour into the mixer bowl.

  3. Add salt to flour in the mixing bowl.

  4. Mix on speed one for 60 seconds.

  5. Add water to the mixing bowl. You may need to add additional water depending on the hardness of your local water.

  6. Mix for 10 minutes or until dough develops a silky texture. Dough will be tough and stiff.

  7. Remove from the bowl, cover with plastic wrap, and allow to rest for 5 minutes.

  8. Cut and ball immediately into 8 oz. balls.

  9. Use metal dough trays instead of plastic. Lightly spray the trays with non-stick spray and cover with food bag.

  10. Put dough into refrigerator immediately. Don’t oil balls.

  11. Use in 6-12 hours by putting two rounds together to form one skin for tossing. (If dough seems to hard, stand covered at room temp for ½-1 hour).

MEASURE OUT THESE INGREDIENTS 1 BATCH AT A TIME!!

INSTRUCTIONS

LARGEST/FASTEST/TRIATHLON DOUGH RECIPE

  • 50 Lbs. Kyrol Hi-Gluten, Hi-Protein 13½ % or similar

  • 28 lbs 80 DEGREE WATER

  • Small Pinch of Instant Yeast

  • 16 oz HONEY

  • 16 oz SALT

  • 30 oz VEGETABLE OIL

  • 1 oz of PZ-44 Dough Conditioner (to help dough relax & develop quicker)

INGREDIENTS

1. Put a bag of flour (50 lbs.) into the mixing bowl followed by salt, yeast, and PZ-44.

2. Mix all dry ingredients on low speed for 30 seconds.

3. Stop mixer and add water.

4. Mix on low speed for 3 minutes or until a dough ball starts to form.

5. Add Oil and Honey.

6. Mix for 7 more minutes.

7. Wheel bowl down, take hook off, and place batch on table. Dough should be warm, but not too sticky. Let dough relax for 5 minutes.

8. Cut and ball dough right away:

  • 12 oz for Fastest Dough

  • 18 oz for Largest Stretch

  • 22 oz for Triathlon

9. Put dough balls into plastic dough trays, cross stack for 20 minutes, lightly mist with water, then nest trays. Use in 24 hours

(If dough seems to hard, stand covered at room temp for ½-1 hour)

INSTRUCTIONS