Using only the finest ingredients and made to a traditional, authentic recipe, we are sure that you will love our dough. We highly recommend cooking by weight. Commercial Pizza Dough. Neapolitan & American pizza. Punch it down and push out the air bubbles. Drawing on over 30 years of pizzeria experience, we have developed a quality dough mix which is easy to work with. Frozen Pizza Dough Balls. 4 cups Molino Caputo Tipo 00 flour By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia pizza dough in as little as an hour. Hi, If any one out there has used this mixer I would greatly appreciate a pizza dough recipe for a 60qt hobart standing mixer. No scaling, mixing, dividing or rounding. I would pick a simple recipe that has the fewest ingredients. Vera Napoletana Pizza Dough Authentic Recipe, By Volume Ingredients. Mix the dough in a stand mixer, by hand or in a bread machine. There are a lot of recipes online. It is fast, and easy to get the exact hydration (water to flour ratio) and pizza dough ball size you want. All of our dough balls are supplied frozen and are of a consistent size and weight to ensure the perfect pizza every time. 10gr salt Using our frozen dough will ensure consistency and convenience to your production process. Download our free eBooks—Wood-Fired Pizza and Pizza Stone Pizza. Click the button below to download the guide. Authentic Wood Fired Ovens. Find out the 10 Things that most oven owners wished they knew before buying an oven. 1 ½ cups, plus 2 TBL water Being exact counts, and nothing works better than a digital scale. Sourdough pizza dough is a great way to add a twist to your pizzas. We have done the hard work, so you can concentrate your time and labour elsewhere. The calculator is set for medium pizzas. If you won’t have an hour to let your dough rest, read our Dough in a Hurry strategy. Download Kissed by Fire by Brigit Binns – 39 Beautifully Photographed Wood Fired Recipes. We highly recommend cooking by weight. The sizing of dough balls for Neapolitan and American pizza is pretty similar. 3gr active dry yeast. Pizzas come in small, medium and large sizes. Developed and managed by The Message Collective. Vera Napoletana Pizza Dough Authentic Recipe. 2020 Copyright © Forno Bravo. I need measurements using either a 25 or 50lb bag. 2 tsp salt The top of the pizza ball should be soft and silky. By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast. No scaling, mixing, dividing or rounding. A superior quality dough. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough is different. If you won’t need your dough for more than an hour, refrigerate it until you are ready to start. Pizza dough is actually very inexpensive to make. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast. Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. 1/2 tsp dry active yeast, By Weight When making pizza, you’ll first need to make the dough balls before they can be turned into those delicious wood-fired pieces of heaven. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes. 325gr water (65% hydration) We have done the hard work, so you can concentrate your time and labour elsewhere. Dough balls are available in 180g for 55 Dough Balls to 750g for 12 Dough Balls, please see the enquiry page for a full list. No initial expensive equipment cost or ongoing running costs. Using our frozen dough will ensure consistency and convenience to your production process. Try our pizza sauce with an easy and authentic recipe. To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. 500gr Molino Caputo Tipo 00 flour Your pizza balls will need to rest for about an hour to become soft and elastic so that they can be easily stretched into a thin crust pizza. Are you making dough for a restaurant or for manufacturing? Form the dough into a large ball, then cut it into three 275gr equal pieces. We use the highest quality ingredients in our sourdough to achieve a truly distinctive flavour and aroma which is associated with a high quality cultured dough. No initial expensive equipment cost or ongoing running costs. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. It depends on what you mean by bulk.