I work in pounds and tons. I make pizza dough for a living. My fresh doughs feed 15,000-30,000 people a day. Many pizza restaurants. Many recipes. I'm the one who puts it together.
My dough can be found all around the south Puget Sound. Olympia to Issaquah. Been doing it for years. Doughnuts to pizza. Award winning best of places.
Pizza 🍕 Dough recipe
50# Power flour.
6# semolina
1.5 oz active yeast
30# water
can of beer...IPA
Stir for a bit in the mixer
Add 1.5# of salt or about 2.5# kosher salt about a minute after the mixer filled with water and started.
Add 2 cups of olive oil about a minute after that.
Mix for 15 minutes.
Divide into 8 and 12 ounce portions. Small and medium. Two smalls make a large and mediums make an extra large. Keep the doughs small and cool.
I make pizza dough for a living. AMA.
Edit: I left out the part to let it autolysis, or sourdough, itself for 24-48 hours.
What's the # mean? Is it pounds?
If so, that's a lot of dough
I work in pounds and tons. I make pizza dough for a living. My fresh doughs feed 15,000-30,000 people a day. Many pizza restaurants. Many recipes. I'm the one who puts it together.
Damn
I can tell you where that beer laden dough is. You live in the PNW?
My dough can be found all around the south Puget Sound. Olympia to Issaquah. Been doing it for years. Doughnuts to pizza. Award winning best of places.
Yup. I make pizza dough for over 30 pizza restaurants. If I had a shop that's the basic dough recipe I'd use.