Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe

Tom “The Dough Doctor” Lehmann shares a formula that he’s tested in various coal-burning ovens.



 

Q We’re opening a new location in four weeks, and I’m in need of help. I’m looking for a really good dough formula for coal-fired pizza. I would like to use 50-pound bags of flour per batch. Please help me out!

 

A Here is a dough formula that I’ve used a number of times in coal-fired ovens:

Flour: 100%

Salt: 1.75%

Instant dry yeast: 0.4%

Water: 58% at 65°F (amount can be varied)

Oil: 1.5%

Put the water in a bowl and add salt, flour and instant dry yeast. Mix the ingredients until you don’t see any dry flour remaining in the bowl. Add your oil and continue mixing until the dough has taken on a smooth appearance. Your target finished dough temperature should be 75° to 80°F.

Immediately scale and ball the dough and place your dough balls into plastic dough boxes. Wipe the top of the dough balls with salad oil, then put them immediately into the cooler, cross-stacked, for three hours. Down-stack your dough balls and kiss ’em good night!

This dough can be stored in the cooler for up to 96 hours. It’s ready to use after 24 hours in the cooler, but it’s best after 48 hours. Once you’re ready to use the dough, allow it to warm at room temperature until the dough balls reach 50°F. Then you can start opening the dough into skins for immediate use.

 

Q In your last column, you talked about the many advantages of instant dry yeast. Is there any advantage to using fresh yeast? I have access to both and want to choose the better option.

 

A From my years of research in dough making and dough management, I would say, without hesitation, that instant dry yeast is the best way to go. Just add it dry to your flour. Once you’ve opened the bag, simply roll it down tightly against the remaining yeast and secure it with a rubber band. If you think you’ll use the entire bag within several days, you don’t even have to refrigerate it after opening.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags