Take and Bake Pizza Dough



This dough is for a traditional, yeast leavened T&B pizza dough. It provides for a slightly chewy crust that bakes up well in a home oven.
  • Flour (a typical bread flour with 11.2 to 12.5% protein content works well): 100.00%
  • Salt: 1.75%
  • Sugar: 3.0%
  • Olive Oil: 3.0 to 5.0%
  • Compressed Yeast: 0.75 to 1.0%
  • Water: 58.0 to 63.0% (water temperature should be adjusted to give a finished dough temperature of 75 to 80F)

Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).

The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.

The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.

Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as compressed yeast. Then suspend the ADY in a small quantity of warm water (105 110F) and allow it to stand for 10 to 15 minutes. Add this to the water in the mixing bowl, but do not add the salt and sugar to the water, instead, add the salt and sugar to the flour, then begin mixing as directed.

If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast. Add the IDY to the flour along with the salt and sugar, and begin mixing as directed.

After mixing, divide the dough into desired weight pieces, and form into balls, wipe each dough ball with salad oil, and set aside to rest for 20 to 30 minutes, then form into pizza skins. As soon as a skin is formed, place it into the cooler on a piece of lightly oiled of parchment paper (Pam works well). The dough pieces can be stacked with a piece of oiled parchment paper between each skin. Dont stack skins more than about 10 high. The skins can be held in the cooler for 8 to 10 hours before use.

To use the skins in making a T&B pizza, remove a skin from the stack in the cooler, dock it, sauce it, and apply desired toppings.

Be sure to place the dough piece on a customer take away pan, or a sheet of parchment paper before you begin topping the pizza. Stretch or shrink wrap the pizza, and place it into a take away box. Be sure to provide directions for baking the pizza in the consumers home oven


Additional Information

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