Are you making dough for a restaurant or for manufacturing? Using our frozen dough will ensure consistency and convenience to your production process. Developed and managed by The Message Collective. 4 cups Molino Caputo Tipo 00 flour 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. 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. Sourdough pizza dough is a great way to add a twist to your pizzas. 1/2 tsp dry active yeast, By Weight Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Try our pizza sauce with an easy and authentic recipe. 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 have an hour to let your dough rest, read our Dough in a Hurry strategy. Using our frozen dough will ensure consistency and convenience to your production process. Vera Napoletana Pizza Dough Authentic Recipe. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The calculator is set for medium pizzas. Download Kissed by Fire by Brigit Binns – 39 Beautifully Photographed Wood Fired Recipes. There are a lot of recipes online. Being exact counts, and nothing works better than a digital scale. 325gr water (65% hydration) We highly recommend cooking by weight. Form the dough into a large ball, then cut it into three 275gr equal pieces. It depends on what you mean by bulk. 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. The top of the pizza ball should be soft and silky. No scaling, mixing, dividing or rounding. We have done the hard work, so you can concentrate your time and labour elsewhere. Ingredients. 2 tsp salt Pizzas come in small, medium and large sizes. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes. Mix the dough in a stand mixer, by hand or in a bread machine. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. 2020 Copyright © Forno Bravo. Drawing on over 30 years of pizzeria experience, we have developed a quality dough mix which is easy to work with. 3gr active dry yeast. 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. Click the button below to download the guide. 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. Pizza dough is actually very inexpensive to make. Using only the finest ingredients and made to a traditional, authentic recipe, we are sure that you will love our dough. It is fast, and easy to get the exact hydration (water to flour ratio) and pizza dough ball size you want. Neapolitan & American pizza. 10gr salt Frozen Pizza Dough Balls. 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. 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. 500gr Molino Caputo Tipo 00 flour Download our free eBooks—Wood-Fired Pizza and Pizza Stone Pizza. We highly recommend cooking by weight. I would pick a simple recipe that has the fewest ingredients. The sizing of dough balls for Neapolitan and American pizza is pretty similar. 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. If you won’t need your dough for more than an hour, refrigerate it until you are ready to start. All of our dough balls are supplied frozen and are of a consistent size and weight to ensure the perfect pizza every time. Find out the 10 Things that most oven owners wished they knew before buying an oven. Vera Napoletana Pizza Dough Authentic Recipe, By Volume No initial expensive equipment cost or ongoing running costs. By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast. Punch it down and push out the air bubbles. A superior quality dough. Commercial Pizza Dough. To make your pizza balls, shape each piece of dough into a ball. We have done the hard work, so you can concentrate your time and labour elsewhere. No initial expensive equipment cost or ongoing running costs. Authentic Wood Fired Ovens. 1 ½ cups, plus 2 TBL water I need measurements using either a 25 or 50lb bag. 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.