Bake to Rise Pizza Dough

Description

Ingredients:

  • This pizza is designed to be sold as a refrigerated or frozen, unbaked pizza. It will rise in the oven as it is being baked, to produce a pizzeria type, home baked pizza.
  • Flour (a typical bread type flour with 11.2 to 12.8% protein is recommended) 100.00%
  • Salt: 1.50%
  • Sugar: 0 to 4.0% (start with no added sugar, and add it only if additional baked color is desired)
  • Olive Oil: 3.0 to 5.0%
  • Compressed Yeast: 0.25 to 0.5%
  • Baking Soda: 0.25%
  • Sodium Aluminum Phosphate (SALP): 0.25%
  • Water: 60 to 65.0% (adjust the water temperature to provide a finished dough at 85 to 90F)

Directions:
`Add water to the mixing bowl, then add the flour, and the remainder of the dry ingredients. Mix at low speed until all of the flour is incorporated into the dough. Then add the oil and mix the dough at medium speed until the dough takes on a very smooth, velvety appearance.

Immediately divide the dough into desired weight pieces, and form into balls. Wipe the dough balls with salad oil and set aside to ferment for about 20 minutes. Shape the dough balls into pizza shells (skins) and set aside again, allowing the formed dough piece to rise for about 30 minutes.

Place the shaped dough into the freezer or cooler if it will be sold as refrigerated. After about 2 hours remove the shaped dough from the freezer/cooler, and apply toppings. Place the topped dough onto a sheet of parchment paper sprinkled with a little fine ground corn meal, then place this onto a cardboard pizza circle, and stretch or shrink wrap.

This pizza can be taken directly from either the freezer or the cooler, unwrapped, and placed into a hot oven on the sheet of parchment paper for baking.

While this type of pizza can be made by any forming method, the commercial versions of Oven Rising/Bake to Rise are formed by the hot press forming method, which allows the dough to be shaped with dry, cornmeal covered bottom, and a free standing raised edge. This allows the pizza to be baked without the need for a pan or parchment paper beneath it, and the preformed edge bakes into a very predominant raised edge on the finished crust, thus giving it a strong appearance of being pizzeria made/baked.

Additional Information

Category: Pizza Dough
Recipe Source: Chef Submissions
Submitted By: Tom Lehmann/The Dough Doctor