Flour Plain 3000 Grams
yeast active dried 70 Grams
Water 1850 Millilitres
Canola Oil 300 Millilitres
Sugar 50 Grams
Salt 50 Grams
Step 1: Start by combining the yeast & sugar with 1875 Millilitres of temped water, leave this for 10 mins or until it starts to bubble on top
Step 2: Combine the flour, yeast mix (from step 1), Oil & Salt into a dough mix and mix for a approximately 8 mins on a medium speed.
Step 3: Find a large bowl, spray the bowl with oil (we use a brand called sprinkle, but anything should do). Place the dough into the bowl and cover with a cling film and leave until the dough has doubled in size.
Step 4: Take dough from the bowl and divide it into the desired size, I am using the following weights:
18 Inch - 650 Grams ( about 22 Ounces)
14 Inch 400 Grams
7 inch - 130 Grams
Step 5: Roll out the dough into the pans, top and bake
Please Note: I have never made pizza on a commercial bases, this has simply been the recipe that I have been using for home pizza scaled up. I have taken the recommendation on a pervious thread and worked out the Square CM of our pans then and applied this to all dough and toppings to ensure consistence.
For example: 18 inch pan has a surface area of 254cm, 14 inch has a surface area 154cm & 7 inch has a surface area 50cm
I have decided that I would use 2.56 grms per cm of surface area, I have applied the same principle to my toppings. Simple decided on the amount of topping that I want to use on a CM and multiple up or divide down. To ensure that all my pizzas are uniformed I am making them on scales