Dough Recipes for Your Pizzeria or Home

Here are several recipes you can feel free to use in your Pizzeria or in your home.

Basic All Around Dough Recipe

Ingredients	%	50 lb Batch	26 oz Dough ball
High Gluten Flour	100	32 lb	16 oz
Water	54	17 lb 4oz	8-3/4 oz
Instant Dry Yeast	1	5 oz (or 1.5 oz if retarding)	2-1/2 t
Salt	2	10-1/4 oz	1-5/8 t
Sugar	1	5 oz	1-1/8 t
PZ-44 (optional)	2	10-1/4 oz	1-5/8 t
Vegetable Oil	2	10-1/4 oz	.3 oz

"New York" Style Thin Crust Dough Recipe

Ingredients	%	50 lb Batch	26 oz Dough ball
High Gluten Flour	100	32 lb	16 oz
Water	60	19 lb 3oz	9-1/2 oz
Instant Dry Yeast	1	5 oz (or 1.5 oz if retarding)	2-1/2 t
Salt	2	10-1/4 oz	1-5/8 t
PZ-44 (optional)	2	10-1/4 oz	1-5/8 t

Instructions:

Use the Bakers Percentages to formulate custom batch size. Recipe is formulated for mixing in a planetary style mixer.

1. Place all dry ingredients in mixing bowl and mix on low speed for 30 seconds.
   Active Dry Yeast can be substituted for the Instant Dry Yeast - do so by increasing yeast amount by 1/3. Take a portion of the water used in the recipe and heat to 100 Degrees, add the yeast to the water and let sit for 10 minutes. Then add into mix with the rest of the water.
2. Stop mixer and add oil & water.
3. Mix on low speed for 10 minutes.
4. Wheel bowl down, take hook off, and place batch on table
5. Dough should be warm, but not too sticky.
6. Let dough relax for 1 minutes.
7. If you are using dough right away: Cover dough and place in a warm area. Check on dough periodically, after dough has roughly doubled in size it will be ready to use.
8. If you are retarding your dough for later use: Put dough balls into plastic dough trays, put in cooler, cross stack for 20 -30 minutes to allow cool air to circulate through trays, lightly mist with water, then nest trays.

Use in 24 -48 hours (if dough seems to hard, stand covered at room temp for½-1 hour)