NY-Style Pizza Dough

Yield: 30 pounds of dough 20 pounds all-purpose flour, 13-14 percent protein content 2 ½ tablespoons dry yeast (instant) 5 ounces salt 4 ounces olive oil 10 ½ pounds water Pour the flour in the mixing bowl, then add the yeast to the flour. Add the salt. Combine the olive oil and water. With theMore »

Garlic Knots

Garlic Knots

Ingredients 16 garlic cloves, minced 1 to 2 teaspoons salt* 1-1/2 ups olive oil, melted butter** or combination 8 pounds pizza dough Chopped fresh flat-leaf parsley (optional) Grated Parmesan cheese (optional) Marinara sauce (optional) *If using salted butter, adjust to taste **3 sticks or 12 ounces Instructions Using flat side of knife, mash garlic withMore »

Wheat Crust

Wheat Crust

Ingredients 6 pounds whole wheat flour 19 pounds white flour 8 ounce salt 12 ounces olive oil 4 ounces compressed yeast 15 pounds water Instructions Follow standard dough making procedures.

The Pizza Guy’s Ciabatta

The Pizza Guy's Ciabatta

Ingredients PRE-FERMENT (BIGA) 18 ounces of day-old dough 7 ounces or 1-1/2 cups high-gluten flour 1 1/2 cups warm water Dredge dough ball in flour and chop dough into quarter-sized pieces. Place in a large plastic bucket with the flour and the water. Using hands, squeeze mixture through fingers to achieve texture of thick, lumpyMore »

Puddica for the Pizzeria

Puddica for the Pizzeria

Ingredients 2 pounds Yukon Gold Potatoes, whole ½ cup water ½ cup extra virgin olive oil 2o pounds high-protein flour ½ tablespoon yeast ½ tablespoon salt Instructions Cut the potatoes thinly in a slicer and toss with a tablespoon of olive oil in a bowl. Place in your pizza oven for 8 to 9 minutesMore »

Gluten-Free Pizza Dough

Ingredients Yield: about 18 ounces of pizza dough 1 teaspoon active dry yeast 1 teaspoon sugar 1 cup warm water 2 tablespoons cornstarch 1 ½ cups white rice flour 1 tablespoon corn oil Instructions Put the yeast, sugar and water in a mixing bowl and mix thoroughly. Let sit for 10-15 minutes. Meanwhile, combine theMore »

Traditional Pizza Crust

Ingredients Strong bread flour (12 to 12.8 percent protein): 100 percent Salt: 1.75 percent Sugar: 2 percent Olive oil: 3 percent Instant dry yeast: 0.5 percent Water (70 F): 58 percent Instructions Add water to the mixing bowl, then add the flour and the remainder of dry ingredients. Mix the dough at low speed untilMore »

Crostini di Olive

Ingredients 8 1/2-inch-thick slices pane Toscano or other rustic Italian bread 1 large clove garlic, peeled 3/4 cup pitted black olives (Kalamata, for example) 2 anchovy fillets 3 tablespoons extra-virgin olive oil Instructions Grill or toast the bread. Set aside. In a food processor, combine the garlic, olives, anchovies and olive oil. Pulse the processorMore »

Herb Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme 1 teaspoon rosemary Instructions 1) In a small bowl, dissolve the yeast in the warm water and let sit forMore »

Beer CrustMakes two 12-inch pizza shells

Ingredients 1/2 cup warm water (110 F) 1 teaspoon sugar 2 1/2 teaspoons active dry yeast 2 3/4 to 3 cups flour (high protein) 1/4 cup pale lager beer (not chilled, but not flat) 2 teaspoons salt Instructions In a large bowl, combine the water, yeast, beer and sugar. Stir to combine. Let stand forMore »