Largest Bulk Batch

by Andrea Mugnaini on October 2, 2014 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 lbs. 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.

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