Big Daves Pan Pizza Dough Recipe


Big Daves Pan Pizza Dough Recipe
 
Author:
Recipe type: dough
Ingredients
  • 2½ pounds vegetable oil
  • 16 ounces sugar
  • 12 ounces salt
  • 8 ounces PZ-44 dough conditioner
  • 25½ pounds water at 70-75 F
  • 45 pounds white flour
  • 1 pound of whole wheat flour
  • 14 ounces instant dry yeast
Instructions
  1. Pour water in mixing bowl.
  2. Add sugar and salt in bowl. Stir with a wire whip for 10 seconds
  3. Let rest for 2 minutes. Stir again.
  4. Add 2½ pounds vegetable oil, stir again.
  5. Pour in both flours.
  6. Sprinkle yeast and PZ-44 on top.
  7. Start mixer on low speed and raise bowl.
  8. Mix for 9 minutes, low speed.
  9. Bench work:
  10. Dump the batch on a floured bench.
  11. Core temperature should be 85 – 90 F.
  12. Slice mass into 5-6 logs.
  13. Sprinkle flour on all surfaces.
  14. Cut and weigh dough balls.
  15. ounces for small and 20 ounces for large size pizza.
  16. Roll loose-floured dough balls, flatten and run through the sheeter.
  17. Place the flattened dough balls into greased Crisco (butter flavor) pans.
  18. Cover and place pans in a warm spot to proof until dough doubles in size.
  19. Refrigerate and use within 24 to 36 hours.

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