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)


  • 10 lbs. Mugnaini Pizza Flour (or alternate”00″ Pizza flour)
  • ½ oz. Active Dry Yeast
  • 2 oz. salt
  • 12 cups water + ½ cup
  • ¼ cup olive oil to drizzle

Place ½ 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.

  • Amal

    Can this batch be tripled? How long can it be kept for? Also, after 24 hours, is it a good time to portion the dough balls? Thanks!

    • John Thess

      Yes, you can triple the recipe but it may be easier to handle in smaller portions. This dough works wonderfully with up to a 72 hour fermentation. We have used it after 5 days as well with good results. The dough is best left in bulk so portioning does not need to take place until you are ready to use it. Remember to allow up to 2 hours for the dough to come to temperature.

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