Serves: 17

Mugnaini Pizza Dough, Large Batch

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


  • 5 lbs. Mugnaini Pizza Flour (or alternate “00” Pizza flour)
  • ¼ oz. Active Dry Yeast
  • 1 oz. salt
  • 6 cups + 1/4 cup water
  • Olive oil to drizzle


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

Combine flour, hydrated yeast, salt and water in mixer bowl. Mix for 1 minute and drizzle with small amount of olive oil. Continue mixing for another 3 minutes. Stop mixer, cover mixer bowl with plastic and let rest for 20 minutes. Complete mixing for another 2 minutes. Remove dough from mixer bowl and put into a large plastic bag. Leave out at room temperature for 2 hours and then place in refrigerator for 24-48 hours.

Pizza Yield:
19 pizzas (7 oz. dough ball)
17 pizzas (8 oz. dough ball)
15 pizzas (9 oz. dough ball)
13 pizzas (10 oz. dough ball) 

Pizza Dough Box, Large


Pizza Dough Box Lid, Large


Pizza Cutter


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