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.
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.