Pizza Classica
Prep Time15 mins
Resting time1 d
Keyword: Americana, pizza dough
Author: Michele D’Amelio michele@orlandofoods.com +1 (201)-745-5745
- 25 Kg - Flour - 55Lbs (100%)
- 14.5 L - Water - 32Lbs (58%)
- 60 g - Yeast (fresh) - 2oz (0.2%)
- 750 g - Salt - 26oz (3%)
Place water in mixer bowl and melt the yeast
Then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the rest of the flour
Mixing until the dough will be nice and smooth
Total mixing time should be 15 min
Place the dough on the table and divide in the desire size
Let ferment in the cooler at 40 degrees F for min 24h (going up to 72h)
Dough will perform cold or it can be removed from cooler up to 2h before using.
