Pizza Dough

A tried and trusted recipe, perfect for either deep pan or thin crust pizzas. A good quality breadmaking flour is recommended, and works well with both pizza styles. Wholemeal flour is an excellent alternative when strongly flavoured toppings are used.

Recipe: Pizza Dough

INGREDIENTS

	kg grm % Bakers flour 16 .000 100 Salt 0 .320 2 Yeast 0 .320 2 Olive Oil 0 .320 2 Milk Powder 0 .320 2 Water 8 .960 56

Dough temperature 25°C/77°F

Bulk fermentation 2 hours, knock back 1 hour.

Method

Mix all ingredients until fully devoloped.

Scale into desired weights after bulk fermentation period, give a first mould into round rolls and then a 20 minute first proof.

Pin out to desired size and cover with pizza topping etc.

A compound dough conditioner designed for bulk fermentation doughs may be used if so wished. Usage level 1% of flour weight. (for above recipe 320 grms)