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Dough Recipe

Ingredients​

  • 1/4 CUP of yeast
  • 25lbs of Flour
  • 1 CUP of Salt
  • 7.5 QUARTS of Water
  • 1 CUP of Oil (Goes in after a few minutes of mixing)

Mixing Process​

  1. Pour dry ingredients into a bowl, pour in the water and mix for 8 minutes
  2. After a couple of minutes, add the oil while it’s still mixing
  3. Pull the dough out of the bowl and place on the prep table to cut.

Making Dough Balls​

  1. Weights of each dough ball size - 9" Small: 7oz, 12" Medium: 12oz, 14" Large: 17oz, 16" XLarge: 22oz
  2. Using a dough scraper, cut an approximate amount of dough from the “blob” then place it on the scale and weigh it. Add or subtract dough until you achieve the desired weight, then remove the dough from the scale.
  3. Roll the dough into a dough ball by moderately stretching and folding the dough with both hands into the shape of a ball. To get the dough sealed into a ball, you will have to hold it upside down in one hand and pinch the top (which is actually the bottom) with the other hand. Be careful not to overstretch the dough. Overstretching will tear the dough and leave the dough ball with a coarse exterior.
  4. Place the rolled dough balls into a dough tray and take them to the cooler immediately. If you must leave the dough unattended for some time, spray the dough blob and dough balls with water so they do not dry out.

Storing and Stacking Dough​

  1. Place the dough balls on the correct tray and spray with water on top of the dough balls.
  2. Store immediately in walk-in cooler.
  3. Crisscross the dough trays, so there is airflow to quickly cool the dough. Do not stack dough trays directly on top of each other. This will cause the dough to go too quickly.
  4. After the dough balls have cooled to 38 F, spray a mist of water over each dough ball, then stack the trays on top of each other. Usually in cooler overnight!