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How to make a great pizza dough

Updated on August 4, 2015

scaling the pizza dough

Introduction

We will now examine the whole process of producing pizza dough for a pizzeria . It seems the regular style of pizza has about 61 percent of the total American pizza market, Because of this, this is the type of pizza dough you need to learn to make.

If you are planning to start a carryout and delivery pizza place which has the majority of the pizza market then a regular thin style of pizza is the one you need to make your dough for. I have another article Opening a modern pizzeria that gives a lot of details on this type of pizzeria. Serving pan pizza is best done in a restaurant setting where the pan pizza can be brought hot to the table. For these reasons, the type of pizza dough we will learn to make is the regular crust type of pizza dough.

assembling the right ingredients

The ingredients of good pizza dough

The five key ingredients of any good pizza dough are listed below and how it helps to produce a good pizza dough.

  1. Flour

The type of flour you use is the backbone of any pizza dough recipe, The recipe that we will use here is for regular pizza dough and this calls for a high gluten flour. High gluten flour adds extra protein to the dough and this helps stiffen the dough and make the dough more elastic.

2. water

Water acts as a medium by which all the other ingredients come into contact. It activates both the yeast and the gluten in the flour. Water also helps control the final temperature of the dough.

3. sugar

Sugar is the food for the yeast and what causes it to make carbon dioxide which causes the dough to rise. Sugar also causes the dough to brown and adds flavor to the dough.

4. Salt

Salt increases the strength and elasticity of the final dough, and helps slow the action of the yeast so the dough doesn't rise too fast producing a dull flat taste.

5. Oil

Along with oil's ability to enhance the flavor of the dough, it also makes the dough easier to handle. It is usually the last ingredient added to the dough, and prevents the dough sticking to the mixing bowl, the dough hook, and your hands. Once the dough is portioned into dough balls they are brushed with oil to keep the dough from drying out during the proofing phase.

6.Yeast

Yeast is the ingredient that cause the dough to rise, and it does this by feeding on the sugar and creating carbon dioxide, which cause the finished dough to expand. As the yeast expands and grows it adds to the dough's flavor and aroma.Yeast also produces a natural mold inhibitor in pizza dough.

When we combine these six ingredients in proper proportions we can make a really good pizza dough that will help create a really good pizza. It is one of two parts of a good pizza where a pizzeria can show its ability to create something special.



pizza dough recipe

The pizza dough recipe

The first ingredient added to the mixing bowl in the dough recipe is the water, and for this we will use seven quarts of water. When combined with the other ingredients it produces 37 pounds of finished dough. As stated before be sure to always use a high gluten flour for thin crust dough.

the second ingredient added to the dough bowl is the salt. For this ingredient you want to use seven ounces of salt.

The third ingredient to add is the sugar. The amount of sugar to use with 25 lbs of flour is eight ounces. This will supply enough sugar to feed the yeast with enough left over to brown the finished baked pizza.

The next ingredient to add is the flour, and for this you use a 25 lb bag of high gluten flour.

The final ingredient to add to the unmixed dough is the yeast. For this we will use two ounces .

you mix the dough for about six minutes and then start slowly adding the oil. For this batch we will use 12 ounces of oil. When we add the oil after partially mixing the batch of dough it keeps the dough from sticking to the mixing bowl, dough hook, and your hands. You need to mix the dough for about ten minutes before shutting off the mixer


Mixing a batch of dough

Post mixing procedure

After you are done with mixing you take the dough out of the mixer and divide the batch of dough into 16 ounce dough balls. You place 15 dough balls to the dough box, brush with oil and place in the walk in cooler. You cross stack the boxes for about an hour to get rid of the warm air. You then stack the boxes in a sealed manner for an overnight slow rising of the dough balls. This allowing for a slow rising will add flavor and aroma to the dough

The next day after making a fresh batch of dough if needed you then start to process the batch of dough balls that is now one day old. The next procedure is to roll out the dough balls into pizza crusts. After getting the crusts to the right size you then dock each crust to prevent bubbles, place the crusts on wire screens, and put them on a wire rack. when the rack is full you cover it with a plastic bag, tuck it in around the bottom to keep air out, and place the racks back in the walk in cooler. This will allow the crusts to slowly rise over the afternoon and be ready when you need to make a pizza. If you roll your pizza crusts out in the afternoon like this, it will take away about half the time involved in making a pizza when you get an order.

Summary

The pizza dough is a very important part of making a pizza. This along with the way you make the pizza sauce is how you put your particular stamp on the pizza that you make. These two things along with the mozzarella cheese that you choose to use show your concern for the quality of the pizza that you choose to sell. I remember in one pizza place that I owned and ran, a customer once told me why he bought my pizza. He said it was because his children ate every single bite. With other pizzas they would toss part of the crust to their dog. He said with mine they ate every single bite, and the dog got nothing. That's when you know you make a good pizza and the dough is a very important part of the pizza. That is the reason for all the extra care in making pizza dough.

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      Garen 23 months ago

      Hello,

      Are these measurements volumetric (US fluid ounce) or based on weight?

      Thanks