Baguette

Baguette   Print Courtesy of Tony Gemignani, Tony’s Pizza Napoletana, San Francisco Author: Pizza Today Recipe type: Dough Ingredients 100 percent high gluten, high protein flour (12.5-14 percent protein content) 63 percent water 0.2 percent instant dry yeast 2 percent salt 80 percent poolish — see recipe below (the entire poolish made earlier is equalMore »

NY-Style Pizza Dough

NY-Style Pizza Dough   Print Author: Pizza Today Recipe type: Pizza Serves: 30 pounds of dough Ingredients 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 Instructions Pour the flour in the mixing bowl, then add the yeast toMore »

Garlic Knots

Garlic Knots

Garlic Knots   Print Author: Pizza Today Recipe type: dough/bread 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 12More »

Wheat Crust

Wheat Crust

Wheat Crust   Print Author: Pizza Today Recipe type: dough/breads 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. 3.2.2925

The Pizza Guy’s Ciabatta

The Pizza Guy's Ciabatta

The Pizza Guy’s Ciabatta   Print Author: Pizza Today Recipe type: dough/breads Ingredients PRE-FERMENT (BIGA) 18 ounces of day-old dough 7 ounces or 1-1/2 cups high-gluten flour 1½ cups warm water Instructions Dredge dough ball in flour and chop dough into quarter-sized pieces. Place in a large plastic bucket with the flour and the water.More »

Puddica for the Pizzeria

Puddica for the Pizzeria

Puddica for the Pizzeria   Print Author: Pizza Today Recipe type: dough/breads 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 inMore »

Gluten-Free Pizza Dough

Gluten-Free Pizza Dough   Print Author: Pizza Today Recipe type: dough/breads Serves: about 18 ounces of pizza dough Ingredients 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 bowlMore »

Stromboli Roll

Stromboli Roll   Print Author: Pizza Today Recipe type: dough/breads Ingredients 1 recipe dough, rolled out into two 4×16-inch rectangles Brush each rectangle with mustard to taste (optional) Layer on each rectangle: 2-3 thin slices mozzarella 4 thin slices of ham 6-8 thin slices salami ¼ cup crumbled Italian Sausage ¼ tomato sauce A smallMore »

Beer Crust

Beer Crust   Print Makes two 12-inch pizza shells Author: Pizza Today Recipe type: douhg/breads Ingredients ½ cup warm water (110 F) 1 teaspoon sugar 2½ teaspoons active dry yeast 2¾ to 3 cups flour (high protein) ¼ cup pale lager beer (not chilled, but not flat) 2 teaspoons salt Instructions In a large bowl,More »