Author Topic: Mountain Mike Pizza dough recipe  (Read 5337 times)

0 Members and 1 Guest are viewing this topic.

Offline elsegundo

  • Registered User
  • Posts: 179
  • Location: Sacramento/El Segundo CA
  • Shakey's not stirrred
Mountain Mike Pizza dough recipe
« on: October 02, 2005, 12:10:28 PM »
See next post please.
« Last Edit: October 02, 2005, 12:48:50 PM by elsegundo »


Offline elsegundo

  • Registered User
  • Posts: 179
  • Location: Sacramento/El Segundo CA
  • Shakey's not stirrred
Mountain Mike Pizza dough recipe second attempt
« Reply #1 on: October 02, 2005, 12:35:58 PM »
Mountain Mike is a California chain started in Palo Alto CA, with over 100 locations.
From the bag of premix  Complete Dough Blend "add water only"

Dough blend full batch 25 lbs        water 11.25 lbs

1. Using 80-85 degrees water, add to mixing bowl.
2. Add MM complete mix to water, mix on 1st speed for 7 minutes.
3. Place mixed dough in dough bag - seal bag.
4. Dough can be balled after 20 minutes.

MM ingredient declaration
Enriched bleached wheat flour (wheat flour, malted barley flour, niacin,ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), soybean oil, salt, sugar, yeast, ammonium sulfate
25 lbs (11.34 kg)

If you subtract the weight of oil, salt, sugar, and yeast from the premix you get the weight of the flour.  How much is a guess.
Let's say a pound then you have 24 pounds of flour to 11.25 of water so we can do the math later. BTW the oil is not hydrogenated. and the yeast is probably IDY.
« Last Edit: October 02, 2005, 12:47:46 PM by elsegundo »


 

pizzapan