Welcome to The Culinary Professional Recipe Collection.
Pizza Dough
Category: Pizza
Equipment: Mixing bowl, mixer with dough hook, plastic wrap
No. Servings: 40
Serving Size: 2 oz. (60 g)
Yield: 5 lb. (2.3 kg)
Ingredients
3/4 oz.
active dry yeast
1 qt.
warm water
2 fl. oz.
olive oil
3 lb.
bread flour
1 oz.
salt
Method
1
Dissolve yeast in water and olive oil.
2
Place the flour and salt in a mixing bowl. Add the water mixture to the bowl.
3
Using the dough hook, mix the dough for 10 minutes on low speed. During this time, the dough should become elastic.
4
When the dough is sufficiently elastic, remove it from the mixing bowl, place it in an oiled bowl, cover with plastic wrap, and place in a warm, 110°F–115°F (43°C–46°C), location. Let dough sit until doubled in size.
5
Punch down the dough so most of the air is removed from the dough.
6
**The dough can be rolled out and used to make a pizza, frozen, or refrigerated at or below 41°F (5°C) until needed.†
Nutrition Information
Calories
203
Fat (g)
2
Protein (g)
7
Carbohydrate (g)
40
Cholesterol (mg)
0
Sodium (mg)
426
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
The dough will expand slightly as it cools in the refrigerator.