Dough & Breads

detroit style pizza

Detroit-Style Pizza Dough

Poolish (Pre-ferment): Poolish for Detroit-Style Pizza Dough   Print Author: John Arena Recipe type: Dough Ingredients High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds) Water (65 F) 1,000 grams (2.2 pounds) Instant Dry Yeast 1 gram Instructions Mix by hand in plastic tub with ample room for expansion. Cover and set poolish out… Read More

Feta & Sun-dried Tomato Focaccia

Feta & Sun-dried Tomato Focaccia   Print Author: Pizza Today Recipe type: breads Serves: ½ sheet pan Ingredients 4 ½ cups all-purpose flour ½ tablespoon sea salt 1½ tablespoons yeast 2¼ cups warm water 3 tablespoons extra virgin olive oil ½ cup crumbled feta cheese ½ cup sun-dried tomato, finely diced 1 tablespoon chopped fresh… Read More


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 equal… Read More

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 to… Read More

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 12… Read More

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 Read More

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…. Read More

Big Daves Pan Pizza Dough Recipe (Bakers Percentage)

Big Daves Pan Pizza Dough Recipe

Big Daves Pan Pizza Dough Recipe   Print Author: Pizza Today 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 Pour water in… Read 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 in… Read More

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 bowl… Read More

Use Bakers Percent to Maintain Quality

Measurements in our dough recipe are expressed in bakers percentage. This method ensures that your dough formula is the same every time and that each batch has the correct balance of ingredients. Using percentages also allows you to scale the size to make a bigger or smaller pizza. The total weight flour is always 100 percent. The amount of salt, yeast, oil and other additions will vary from recipe to recipe.

Browse through the dough section to find New York style dough and beer- or herb-infused dough. Peruse recipes to make a sourdough, wheat crust or a gluten-free dough.

Pizzeria kitchens are equipped to bake your own breads. Find baguette, focaccia, ciabatta recipes, as well as other menu ideas to add a bakery component to your pizzeria.


A Pizza Dough Formula Take Precision

Many pizza professionals spend years refining perfect pizza dough. They then spend several more years making adjustments to fit their pizza operation. Making your dough in-house requires precise measurements, quality ingredients, meticulous preparation and proper execution. An error in one step in the dough making process — whether it occurs while mixing or storing pizza dough — and an entire batch can be ruined. As you browse our dough recipes, pay particular attention to dough mixing and storage procedures.

Dough proofing and storage techniques can impact the taste and texture of the finished crust. Consult our Dough Doctor Tom Lehmann articles when you need help with your pizza crusts. Lehmann has tackled the most important topics affecting dough production and management as former director of the American Institute of Baking in Manhattan, Kansas.