Pizza Dough
Enjoy!
Equipment
- 1 Large Metal Bowl
- 1 Human Hand
- 4 Large Sheet Pans
- Pizza Pans in various sizes
Ingredients
- 156 cps All Purpose Flour
- 80 cps Water 110 Degrees
- 2 cps Kosher Salt
- 1 cp Dry Active Yeast
Instructions
- In a large metal bowl, combine the Water with the Dry Active Yeast by hand until the Yeast has dissolved completely.
- Add the Salt and mix until combined.
- Start combining the Flour 1 cup at a time making sure each cup has been completely incorporated.
- The dough should be just tacky to the touch. Add Flour as needed but you should never have to add water. IF the dough is too dry, start over.
- Cover the dough with a clean bread cloth and let rest for 1 hour.
- Once the dough has rested, portion out the dough using a scale according to the desired sizes. 4 oz, 6 oz, 7 oz, etc. Make as many sizes as you can from the dough.
- After each measurement, form dough into balls and place on a sheet pan that has been dusted with flour. Make sure to leave space for proofing.
- Proof dough on sheet pans covered with bread cloths for 2-3 hours depending on temperature and humidity. You want the dough to double in size.
- Preheat oven to 500 - 700 degrees.
- Once the dough balls have rested, dust a counter and pizza pan with flour and take each dough ball to the counter surface initially pushing down to form a circle. Lift the dough carefully with both hands and as you spin the dough clockwise, gently stretch the dough to fit the crust to the pizza pan. Place the dough on the pan and par cook in the oven until the dough is slightly golden. DO NOT OVER COOK.
- Repeat previous step to form and par cook each crust. By par cooking the crust, you can freeze each crust in plastic wrap or zip lock bags until ready to use. If you are cooking right away, top with sauce and your favorite toppings and bake at very high heat (500 to 700 degrees) until desired doneness.
