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Dough/Bread Recipes | Mixing & Proofing Pizza Dough | 1 | Pizza Today

Dough & Breads

new york-style pizza slice

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… Read More

Spinach Pide, bread, flatbread

Spinach Pide (Pee-DAY) Flatbread

Spinach Pide (Pee-DAY) Flatbread   Print 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 Read More

ciabatta, bread, recipe

Ciabatta with old dough starter (Pâte Fermentée)

Ciabatta with old dough starter (Pâte Fermentée)   Print Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment Author: Pizza Today Recipe type: bread Ingredients 5 cups high-gluten flour Read More

detroit style pizza

Smoke’s Detroit-Style Dough Recipe

Smoke’s Detroit-Style Dough Recipe   Print Author: Pizza Today Recipe type: dough Serves: makes 4, 8×10 DSP Ingredients High-gluten flour – 16 ounces Bread flour — 8 ounces Water (Filtered) — 155 ounces Diastatic Read More

detroit style pizza

Detroit-Style Pizza Dough

Poolish (Pre-ferment): Poolish for Detroit-Style Pizza Dough   Print Author: John Arena Recipe type: Dough Ingredients High Protein Pizza Flour (72 F) 1,000 grams (22 pounds) Water (65 F) 1,000 grams (22 pounds) Instant Dry Yeast 1 gram Read More

Feta & Sun-dried Tomato Focaccia

Feta & Sun-dried Tomato Focaccia   Print 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 Read More

Baguette

Baguette   Print Courtesy of Tony Gemignani, Tony’s Pizza Napoletana, San Francisco Author: Pizza Today Recipe type: Dough Ingredients 100 percent high gluten, high protein flour (125-14 percent protein content) 63 percent water 02 percent instant dry yeast Read More

NY-Style Pizza Dough

NY-Style Pizza Dough   Print Author: Pizza Today 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 Read More

Garlic Knots

Garlic Knots

Garlic Knots   Print Author: Pizza Today Recipe type: dough/bread Ingredients 16 garlic cloves, minced 1 to 2 teaspoons salt* 1-1/2 ups olive oil, melted butter** or combination 8 pounds pizza dough Chopped fresh Read More

Use Bakers Percent to Maintain Quality

Measurements in our dough recipe are expressed in bakers percentage. This method ensures that your dough formula is the same every time and that each batch has the correct balance of ingredients. Using percentages also allows you to scale the size to make a bigger or smaller pizza. The total weight flour is always 100 percent. The amount of salt, yeast, oil and other additions will vary from recipe to recipe.

Browse through the dough section to find New York style dough and beer- or herb-infused dough. Peruse recipes to make a sourdough, wheat crust or a gluten-free dough.

Pizzeria kitchens are equipped to bake your own breads. Find baguette, focaccia, ciabatta recipes, as well as other menu ideas to add a bakery component to your pizzeria.

 

A Pizza Dough Formula Take Precision

Many pizza professionals spend years refining perfect pizza dough. They then spend several more years making adjustments to fit their pizza operation. Making your dough in-house requires precise measurements, quality ingredients, meticulous preparation and proper execution. An error in one step in the dough making process — whether it occurs while mixing or storing pizza dough — and an entire batch can be ruined. As you browse our dough recipes, pay particular attention to dough mixing and storage procedures.

Dough proofing and storage techniques can impact the taste and texture of the finished crust. Consult our Dough Doctor Tom Lehmann articles when you need help with your pizza crusts. Lehmann has tackled the most important topics affecting dough production and management as former director of the American Institute of Baking in Manhattan, Kansas.

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