This is a greatdoughfor use in making a multitude of different type ofpizzaandpizzaproducts, such as a traditional thincrust, thick and deep-dish crusts, calzones, bread/dipping sticks, and dessert pizzas.
Water 58 to 60% (70 to 75F)
Place water in mixing bowl, add flour and the remainder of dry ingredients, mix at low speed for 2-minutes, add the oil and mix for 1 additional minute at low speed, then mix at medium speed for 8 to 10-minutes. The targeted finisheddoughtemperature is 80 to 85F. After mixing take thedoughdirectly to the bench for scaling and balling. Placedoughballs intodoughboxes, lightly oil the top of thedoughballs, cross stackdoughboxes in the cooler for 2.5-hours, then down stack and cover to prevent drying.Doughwill be ready to use after 18-hours in the cooler, but is in its prime after 36 to 48-hours. Thisdoughwill keep for up to 72-hours in the cooler. To use thedough, remove from the cooler and allow to temper AT room temperature for 2.5 to 3-hours, then begin opening thedoughintopizzaskins by your preferred method, dock thedoughlightly, dress to the order and bake.