Neapolitan-style Thin-Crust Pizza Dough

Ingredients 1-1/2 ounces active dry yeast
11 pounds (at around 85-90 F) water
4 ounces salt
20 pounds flour (11 to 12 percent protein)

Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2 min. at low speed, then about 10 min, at medium speed, or until the dough cleans the side of the mixing bowl and is soft and supple.

Dough management: The critical step in dough management is the proofing, so no cutting corners on this step.

You have two choices: Choice #1: leave the dough in the mixing bowl (or transfer it to another bowl) and cover it with a damp cloth. All the dough to rise for 1 hour. Now form the dough into balls and arrange them on proofing trays then put the dough into the cooler (cross-stack the trays for about 20 min. to allow the cool to hit the dough balls) for a slow rise overnight.

Choice #2: form the dough into balls at once after mixing. Then the balls go onto proofing trays, then directly into the cooler for an overnight rise.

With either choice, the dough should come out of the cooler at least one hour before the first make-up.

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