Basic Pan Style Pizza Dough

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This classic thick and chewy crust has a soft interior texture and the holding power to take-on extra toppings. Serve basic pan style pizza dough in rectangles, ovals or traditional round pies.

INGREDIENTS BAKER’S % 10# BATCH SMALL BATCH LARGE BATCH
Full Strength® or Superlative® 100% 10 lb 25 lb 50 lb
Sugar 2% 3.2 oz 8 oz 1 lb
Salt 1.5% 2.4 oz 6 oz 12 oz
Water* (variable) 53% 5 lb 5 oz 13 lb 4 oz 26 lb 8 oz
Yeast (instant) 1% 1.6 oz 4 oz 8 oz
Oil (delayed) 6% 9.6 oz 1 lb 8 oz 3 lb
Batch Weight   16 lb 5 ¾oz 40 lb 14 oz 81 lb 12 oz

*Temper water to achieve a finished dough temperature of 78-82°F.

Procedures

  1. Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute on low speed).
  2. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 7 to 9 minutes on low speed).
  3. Divide dough into desired size dough pieces, round, and place in oiled dough trays.
  4. Proof overnight in the walk-in cooler (12 to 24 hours) and then bring to room temperature for 30 to 60 minutes before use.
  5. Sheet, top and bake at desired temperature (suggested 450 to 500°F) until done.


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