Pizza dough recipe

Discussion in 'Marketing / Increasing Sales' started by Nav Ahmed, Oct 10, 2019.

  1. Nav Ahmed

    Nav Ahmed New Member

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    Location:
    Glasgow Uk
    Hi folks
    We are based in Scotland Uk
    Currently use impinger conveyor pizza ovens
    At the moment we use a ready mix dough
    Mix it
    Rise 30 mins
    Ball it
    Machine stretch
    Pan in metal trays
    Lid
    Cold store
    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
     
  2. Rico

    Rico Active Member

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    Location:
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    sparrowspizza likes this.
  3. DoughBoy07

    DoughBoy07 New Member

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    Location:
    West Chester PA
    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
     
  4. Silvia Apilinario

    Silvia Apilinario New Member

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    Location:
    New York, NY
    Here is Neapolitan pizza dough recipe:
    Ingredients -
    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

    Procedure -
    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/