Author Topic: Acrobatic pizza tossing  (Read 2378 times)

0 Members and 1 Guest are viewing this topic.

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1954
  • Age: 51
  • Location: Richmond, VA
    • pizzamaking.com
Acrobatic pizza tossing
« on: October 01, 2003, 12:33:26 PM »
TONY’S DOUGH RECIPE FOR ACROBATIC PIZZA TOSSING
(taken from http://www.pmq.com/cgi-bin/cookbook/recipe.cgi?action=view_category&category=Pizza+Dough)

By: Tony Gemignani

Ingredients:
8 QUARTS OF WATER. COLD!!! (MAY HAVE TO ADD ICE IN SUMMER)
1 OZ. YEAST (YEAST SHOULD BE COVERED AND IN THE REFRIGERATOR.)
2 OZ. SUGAR
20 OZ. SALT (IN A SEPARATE CUP!!!)
1-CUP OIL AND 32 LBS. OF FLOUR (1 BAG) H/GLUTEN,H/PROTEIN (13 ˝ %

MEASURE OUT THESE INGREDIENTS 1 BATCH AT A TIME!  

How to Prepare:
 
MIX THE SALT INTO THE 8 QUARTS OF WATER. MAKE SURE YOU MIX THE SALT REALLY GOOD LEAVING IT TO SIT FOR AT LEAST 3-5 MINUTES.

Dough should be very hard.(will last longer while tossing and good for tricks)


PUT A BAG OF FLOUR (32 LBS.) INTO THE MIXING BOWL.

TAKE 1 CUP OF FLOUR FROM THE MIXING BOWL AND AD IT TO THE WATER. (MIX RAPIDLY FOR ONE MINUTE)

TAKE THE YEAST, SUGAR, AND OIL, AND ADD IT TO THE WATER.

MIX ALL OF THE INGREDIENTS WITH A WIRE WISK FOR ABOUT 2 MINUTES AND ADD THE MIXTURE TO THE MIXING BOWL IMMEDIATELY.

ADD THE DOUGH HOOK ON, WHEEL THE BOWL UP, AND MIX FOR 15 MINUTES AT SLOW SPEED.

MAKE SURE THE DOUGH IS CUT AND BALLED IMEDIATELLY.
CUT 8-10 OZ. DOUGH BALLS. (PUT 2 TOGETHER WHEN TOSSING)
USE METAL DOUGH TRAYS INSTEAD OF PLASTIC. LIGHTLY SPRAY THE TRAYS WITH NON-STICK SPRAY AND COVER WITH FOOD BAG. PUT DOUGH INTO REFRIGERATOR IMEDDIATELLY. DON’T OIL BALLS. USE IN 6-12 HOURS. (IF DOUGH SEEMS TO HARD, STAND AT ROOM TEMP FOR ˝-1 HOUR. (COVERED)ROLLING PIN MAY BE NEEDED.
« Last Edit: October 01, 2003, 12:34:40 PM by Steve »
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.