PIZZA DOUGH
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
5 Parts Flour : 2-2.2 Parts Water : 3% Olive Oil : 3% Fresh Yeast : 2% Salt
Yield: 500g Boule
  • Flour           [ 500 mL ]
  • Water          [ 200-210 mL ]
  • Oil               [ 15 mL ]
  • Yeast           [ 5 mL ]
  • Salt              [ 10 mL ]
YIELD: 2 Boules @ 500g each
  • Flour           [ 1000 mL ]
  • Water          [ 400-420 mL ]
  • Oil               [ 30 mL ]
  • Yeast           [ 10 mL ]
  • Salt              [ 20 mL ]
YIELD: 4 Boules @ 500g each
  • Flour           [ 2000 mL ]
  • Water          [ 800-840 mL ]
  • Oil               [ 60 mL ]
  • Yeast           [ 20 mL ]
  • Salt              [ 40 mL ]

tECHNIQUE

Comments
  • Mixing Method: Apply bread dough technique by mixing dry ingredients into wet ingredients. 
  • Do not allow direct exposure of salt to yeast. 
  • Apply Autolysis technique to ensure proper starch degradation into sufficient sugar levels for yeast feeding.
  1. Bloom yeast in at least double its volume in water.  Fermentation takes long enough for yeast to dissolve and becomes water-soluble.
  2. In a large bowl, large enough to allow for ingredient mixing, add yeast mixture, oil and remaining water not used in fermenting yeast. 
  3. Stir (slowly) until yeast ingredients are incorporated.
  4. Mix all dry ingredients together.
  5. Add dry ingredients to wet and mix until mixture is a soluble mass; not smooth and still quite wet.  At this point, mass is ready for kneading.
  6. Scrape bowl mixture onto a floured surface and start kneading using a fold-over & palm-push method. 
  7. Knead dough long enough for window pane test characteristics.
  8. Once ready to rest, roll into uniform boule and set aside in oiled bowl large enough for dough to expand by twice its volume. 
  9. Cover, and set aside at room temperature until double in size.
  10. Once double in size, punch down dough and scrap onto floured surface.
  11. Measure out required portion sizes, shape using technique applied in step 7, and store for future use.
Comments
  • Window Pane Test: No webbing.No tearing with sufficient stretching.
  • Flour:  11-13% Protein content. AP flour is cost-effective. Durum Wheat Flour for best results.
  • Oil: E.V.O.O. for best results.
  • Yeast: Fresh @ 3%. Instant @ 35% of Fresh.
  • Water Ratio above 2.5 - wet dough.
Storage
  • Dough can be coated with oil or flour for storage.
  • Dough can be frozen for future use.  Portion into required boule size before freezing.
Notes
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