We are based in Scotland Uk
Currently use impinger conveyor pizza ovens
At the moment we use a ready mix dough
Rise 30 mins
Pan in metal trays
Pull it out 30 min before cooking
I’d like to use the same process as above
But I’d like a better dough recipe something with a little bite and stretch
Thanks in advance
Here’s a link the some of General Mills formulas. You can use them to start and tweak them if you want.
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Ive recently learned that if you are cold rising, which most places do. A three day rise gives you the best dough. Also throw in a miniscule amount of stone ground wheat flour which gives it more flavor. I would try for myself though
Here is Neapolitan pizza dough recipe:
11lbs Italian Flour “00” (You can use Caputo 00 or Molini Pizzuti)
3.25 quarts of Water at 55 degrees Fahrenheit
½ oz of Fresh Yeast
5 oz of Salt
Add the water in the mixer.
Dissolve the yeast in the water.
Start the Dough Mixer.
Start adding the flour.
Make sure to add 80% of the flour in the first two minutes of mixing.
Add the salt
Mix for a total of 15-20 minutes.
You can learn more here- https://www.ilfornino.com/blog/neapolitan-pizza-dough-recipe-by-ilfornino-pizza-academy/