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™

Click the recipe below that you are interested in:

Freestyle Acrobatic & Longest Spin Dough Recipe

Largest Dough Stretch & Fastest Dough Recipe

Official Dough Recipe for
Acrobatics & Longest Spin at the World Pizza Games™

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.

Ingredients

• 7 QUARTS OF WATER. VERY COLD!!!
  (ADD I CUP ICE )
• 1 QUART 75 DEGREE WATER
• 1 OZ. YEAST - RED STAR DRY ACTIVE (YEAST SHOULD BE COVERED AT ALL TIMES AND STORED IN THE REFRIGERATOR.)
• 2 OZ. SUGAR
• 20 OZ. SALT (IN A SEPARATE CUP!!!) Salt Can Kill Yeast
• 1-CUP VEGETABLE OIL
• 32 LBS. PENDELTON POWER FLOUR HI-GLUTEN,HI-PROTEIN (13 ½ %)

Instructions: Measure out these ingredients 1 batch at a time!!

1. Mix the salt into the water. Make sure you mix the salt really good leaving it sit for at least 3-5 minutes.
2. Put a bag of flour (32 lbs.) into the mixing bowl.
3. Take 1 cup of flour from the mixing bowl and ad it to the 1 quart water. (mix rapidly for one minute)
4. Take the yeast & sugar and add it to the 1 qt water
5. Mix all of the ingredients with a wire whisk for about 2 minutes and add the oil to the mixture and mix for 30 seconds.
6. Add both the 7 qt & 1 qt water to the mixing bowl.
7. Quickly add the dough hook on, wheel the bowl up, and mix for 15 minutes at slow speed.
8. Wheel bowl down, take hook off, and place batch on table
9. Dough should be hard, but not dry.
10. *Make sure that you only used 8 qts water. – more water/softer the dough
11. *Make sure the dough is cut and balled immediately
12. *Cut 8-10 oz. dough balls. (put 2 together when tossing)
13. *Use metal dough trays instead of plastic. lightly spray the
14. *Trays with non-stick spray and cover with food bag
15. *Place dough onto food/speed rack
16. *Put dough into refrigerator immediately. don't oil balls
17. *Use in 6-12 hours. (if dough seems to hard, stand covered at room temp for½-1 hour)
18. *Rolling pin may be needed.

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Official Dough Recipe for Largest Dough Stretch & Fastest Dough at the World Pizza Games™

The following recipe is for a 50 lb batch. Bakers percentages are included as well to help formulate smaller batches.

Results will vary depending on the hardness of the water in the area, and the brand of flour used.

Ingredients

• 50 Lbs. Pendleton Mills Power Flour Hi-Gluten, Hi-Protein 13½ % or similar (100%)
• 19.2 oz PZ-44 Dough Conditioner ( 2.4% )
• 27.35 lbs 80 DEGREE WATER (54.7%)
• .64 oz YEAST - RED STAR INSTANT DRY ACTIVE (.0008%) Very Little!!! (YEAST SHOULD BE COVERED AT ALL TIMES AND STORED IN THE REFRIGERATOR.)
• 16 oz HONEY (2%)
• 20 oz SALT (2.5%) - Keep Seperate as Salt Can Kill Yeast
• 25 oz VEGETABLE OIL (3.13%)

Instructions: Measure out these ingredients 1 batch at a time!!

1. Put a bag of flour (50 lbs.) into the mixing bowl.
2. Put Salt, PZ-44 & yeast in mixer bowl with flour.
3. Mix all dry ingrediants on low speed for 30 seconds.
4. Stop mixer and add water
5. Mix on low speed for 3 minutes or until a dough ball starts to form.
6. Add Oil and Honey. Mix for 7 more minutes.
7. Wheel bowl down, take hook off, and place batch on table
8. Dough should be warm, but not too sticky.
9. Let dough relax for 1 minutes.
10. Cut and ball dough right away - 10 oz for Fastest Dough or 18 oz for Largest Stretch.
11. Put dough balls into plastic dough trays, cross stack for 20 minutes, lightly mist with water, then nest trays.
12. Use in 24 hours (if dough seems to hard, stand covered at room temp for½-1 hour)

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