Author Topic: commercial dough making  (Read 10125 times)

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Offline DKM

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Re:commercial dough making
« Reply #20 on: February 09, 2004, 08:41:37 PM »
Basic Pizza dough

25 lbs Flour
4 oz yeast
4 oz Sugar
6 oz Salt
8 oz Oil
14 lb water (75 degrees F)


Add to the mixer in the following order

Water
Oil
Flour
Yeast
Sugar
Salt

Mix 9 minutes

Take out of the mixer and put in plastic container and place in cooler overnight.

The next morning weigh out the dough to its proper portion for each size (Sorry, no weights were given) and place on sheets, cover with plastic wrap and place back in cooler.  Dough is good for 24 hours from this point.

Try to take dough out of the cooler about 30 minutes to 1 hour before need to make the pizza.

-----------------------------------------------

Of course you may need to adjust to recipe to fit your own style and taste.
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Offline RoadPizza

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Re:commercial dough making
« Reply #21 on: February 19, 2004, 07:31:09 AM »
You don't need to add warm water to the yeast.  Some recipes allow you to actually spread the yeast on top of the dough as it's being handled by the mixer.

We have  recipes , differant methods, and several differant opinions on water temp. (hot or cold) when adding the yeast and whether to handle the dough before or after letting it rise?  Wanted an "expert" opinion. I put the yeast into warm water and then added it to the bowl.??? The dough was quite sticky, but added additional flour until it came away from the bowl...

Offline DKM

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Re:commercial dough making
« Reply #22 on: February 27, 2004, 03:14:00 PM »
DKM..

We would appreciate it if you would post that recipe.

Thanks

Have you had a chance to try anything yet?

DKM
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kingofcash

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Re:commercial dough making
« Reply #23 on: July 14, 2004, 06:42:40 PM »
DKM.........your recipe post has been most helpful.Thank you ! It has taken me a long while to commit to making dough because of the large quantities I would have to make. I have decided now is the time. I have made several batches and my goal is to make all of our mediums.

I cut your recipe in 1/2 to start. Put it in the walk-in overnight (12 hours) Punched it down , weighed it and rolled it into balls. (14 oz for 12" pizzas) I left them out to get to room temp and then stretched them to size.(i did use a rolling pin :-X )They are ok. but I want to improove on  them.

I would like the finished product to be a bit thicker and less tough. What can I do ?

ps. i liked the idea of adding more sugar to the recipe to brown the dough a bit. saw that posted somewhere on the site.

We love this website !!! Keep up the great work !!!

Thanks, kingofcash

Offline DKM

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Re:commercial dough making
« Reply #24 on: July 15, 2004, 01:57:18 PM »
I would like the finished product to be a bit thicker and less tough. What can I do ?

For less tough add more oil, for thicker it can be anything from increasing the dough to letting it proof after it is streched or rolled.

What I posted is a basic "pizza" dough recipe.  (BTW the flour should have at least 13% protien)

Little things can make a difference you are going to have to find what you like.

Some examples are:

1 place lets the dough rise at room temp for 2 hours then makes the balls and puts them in the cooler overnight.

Some places do use a dough sheeter.

Another requires the dough balls to be out at least 2 hours and to have rised again at least by half.

Have fun trying different things and ask any questions you need.  Now there are a lot of here who can answer them.

DKM

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kingofcash

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Re:commercial dough making
« Reply #25 on: July 15, 2004, 09:06:12 PM »
Todays dough was still not to my satisfaction, but improving. added 1 oz more sugar, can't say I really noticed the pizza browning more. I did brush the edge w/ oil which gave it a golden color. Made the dough balls 16 oz. which gave me more to work with and helped me not get spots that were too thin.(NO ROLLING PIN)
I like the idea of mixing the dough, letting it rise 2 hours room temp. and then weighing ,making dough balls and chilling them overnight. It seems logical that smaller amounts of dough will "do it's thing" easier than a huge bowl full. That will be tonights project.
Today I let the dough balls reach room temp before using them. That helped make it more pliable ! Will try adding 1 oz more oil  tomorrow if it still feels "tough".

It's reassuring to have feedback. I wanna feed our friends and neighbors and make a profit. But, QUALITY first, profit will come in it's own time. THANKS!!!

Offline DKM

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Re:commercial dough making
« Reply #26 on: July 17, 2004, 10:33:37 PM »
Hey kingofcash e-mail me please.  It can be found in my profile.

DKM
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