Largest Bulk Batch

by Mugnaini on April 18, 2013 in Pizza Dough Recipes

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)

Ingredients

  • 10# Mugnaini Pizza Flour (or alternate”00″ Pizza flour)
  • ½ oz. Active Dry Yeast
  • 2 oz. salt
  • 3 liters 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 24-72 hours.

{ 5 comments… read them below or add one }

Sara Bolding June 19, 2014 at 11:19 am

Do you know if I can make the dough and freeze it? Will it change how it is rolled out?

Reply

Andrea Mugnaini June 19, 2014 at 4:01 pm

Hello Sara,

Yes, you can freeze dough. Portion the dough into dough balls, wrap in plastic wrap and freeze–then when ready, thaw and let them proof in a warm proofing box, which can take up to a few hours.

Reply

christophe Gerard July 16, 2014 at 3:31 pm

Hello,
after resting the dough for 72 hours in the refrigerator, do I need to leave the dough room temperature for a while before shaping it?
should the do be shape the day you are planning of cooking pizza or can it be done one day ahead?
after the dough is shaped to ball can I put it back in the refrigerator in my pizza tray until it is ready to be used?
I have noticed also when I shape the dough to ball and refrigerate it the following day the dough has fallen, what am I doing wrong?

Thank you so much and hope you can help me.

Mr Gerard

Reply

Andrea Mugnaini July 17, 2014 at 12:28 pm

Hello Christophe,

You can shape your dough when cold but if it is too stiff to handle just let the dough warm up a little. It is acceptable to shape your dough balls and then hold them in the refrigerator. Dough balls need time to ‘relax’ before you stretch them into pizzas. When you say the dough has fallen, it is actually just relaxed, going from balls into discs, so you are not doing anything wrong.

The thing to remember is dough is alive and is affected by temperature. If the dough balls are starting to flatten out too much and merging into each other (over proofing) then you can refrigerate to slow down the proofing. If your dough balls are not ‘relaxing’ into discs quickly enough, then they need to be moved somewhere warmer.

At Mugnaini, we typically store our dough in bulk in the refrigerator and shape the dough balls several hours before pizza service, leaving them at room temperature or refrigerated according to the climate and timing. We sell two sizes of proofing boxes to accommodate different sizes of refrigerators.

Reply

christophe Gerard August 18, 2014 at 12:33 pm

Thank you so much for your quick response, It well appreciated.
Best regards,
Christophe Gerard

Reply

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