April 26, 2013 |

Ask Big Dave: Dave’s favorite pizza sauce and dough recipes

By Dave Ostrander

Big Daves Pan Pizza Dough Recipe (Bakers Percentage)Q: What kind of pizza sauce, cheese, etc. did you use when you owned your business?

A: I’m often asked about the products I served at Big Dave’s Pizza. As you might already have guessed, I often had my own way of doing things. I believe you have to stand out. Here’s a look at some of my favorite recipes:


2 cans all-purpose ground tomatoes
2 cans heavy tomato purees
1¼ cans water
.6 ounces leaf basil
.6 ounces leaf oregano
2 ounces black pepper
2 ounces granulated garlic
1 ounce granulated onion
4 ounces salt
4 ounces sugar
8 ounces olive oil
3 ounces Parmesan-Romano cheese

Open the ground tomatoes and pour into a 22-quart container. Scrape tomato puree into container. Fill one can with water. Pour back and forth between all cans until all tomato solids are rinsed with from walls.

Pour water into two clean cans and add ¼ more water into one of them.

Add all dry spices into one of the cans of water and stir.

Let spices rehydrate for 5 minutes. Pour all water into container and stir until all ingredients are thoroughly mixed.

Pour in olive oil and stir again. Sprinkle cheese on top and stir again. Date and refrigerate. Good for 7 days.


Big Daves Pan Pizza Dough Recipe
Recipe type: dough
  • 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
  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.


Big Dave Ostrander owned a highly successful independent pizzeria before becoming a consultant, speaker and internationally sought-after trainer. He is a monthly contributor to Pizza Today.