Serves: 33

Pizza Dough, Largest Batch

Prepare oven according to Mugnaini's Pizza Oven Environment, 650-750˚F


  • 10# Mugnaini Pizza Flour (or equivalent)
  • ½ oz. Active Dry Yeast
  • 2 oz. salt
  • 3 liters water + ¼ cup
  • Olive oil to drizzle


Place ¼ cup warm to the touch water in a small bowl and sprinkle with the yeast.  Let sit for 5 minutes or until the yeast is hydrated and creamy.

Add the flour and salt to the bowl of a mixer and mix to combine for a few seconds. Add water and hydrated yeast and mix for about one minute and then drizzle with a small amount of olive oil. Continue mixing for another 2-3 minutes. Turn mixer off and cover mixer bowl with plastic and let rest for 20 minutes.

Complete mixing for another 2 minutes. Remove dough from mixer bowl and place in and oiled plastic container or oiled plastic bag. Keep sealed and place out at room temperature for 2-3 hours. Remove dough from bag and do a series of 3-4 stretches/folds. Return the dough to the container and put into refrigerator for 48-72 hours (after the first 24 hours remove dough and repeat the series of 3-4 stretches and folds and then return to refrigerator for the remaining fermentation time). 

Pizza Yield:
38 pizzas (7 oz. dough balls) 
33 pizzas (8 oz. dough balls) 
29 pizzas (9 oz. dough balls) 
27 pizzas (10 oz. dough balls) 

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