hi all. ive had my pizza shop for just over a year now and my dough isnt anywere near as good as i would like it. im in the uk and use orion pizza flour does anyone else use this flour?
ill start with how i make my dough then ill list my problems. thanks in advance to all that try help me make my business better.
5000g flour
75g yeast
75g salt
50g sugar
2 litre water
2 eggs
1 pint veg oil
i mix it all together for about 10-15 min. then ball it 300g for 10". 400g for 12"
leave to rise for 20-30 min then roll it then leave till its rose 30-45 min depending how warm it is.
the dough is good if i use same day but next day it goes flat and only good for the bin.
also have a problem with geting mould sometimes the same night.
and air bubbles inside the base and under it.
if my recipe is that bad could someone please point me in the rite direction
have spent alot of time looking through this site there are so many recipes but havent came across any basic comercial ones that are simple to follow.
would like my dough to last 3 days if poss
please help thanks all
matt smith
ill start with how i make my dough then ill list my problems. thanks in advance to all that try help me make my business better.
5000g flour
75g yeast
75g salt
50g sugar
2 litre water
2 eggs
1 pint veg oil
i mix it all together for about 10-15 min. then ball it 300g for 10". 400g for 12"
leave to rise for 20-30 min then roll it then leave till its rose 30-45 min depending how warm it is.
the dough is good if i use same day but next day it goes flat and only good for the bin.
also have a problem with geting mould sometimes the same night.
and air bubbles inside the base and under it.
if my recipe is that bad could someone please point me in the rite direction
have spent alot of time looking through this site there are so many recipes but havent came across any basic comercial ones that are simple to follow.
would like my dough to last 3 days if poss
please help thanks all
matt smith
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