Large Bulk Batch

by Andrea Mugnaini on October 2, 2014 in Pizza Dough Recipes

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)


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

  • Mike Butcher

    Why is it that that half of the ingredients are measured in oz, cups and liters? Can you do them in one or the other?

    • John Thess

      Hi Mike,

      Nothing special going on regarding measurements. I modified the recipe to be consistent with US measurements – thanks for bringing that to our attention.

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