Pizza Dough Archives - PMQ Pizza Magazine

Two Third-Party Food Delivery Giants to Merge into One Bigger Giant

The Motor City Hawaiian Recipe from the book “Perfect Pan Pizza” by Peter Reinhart For the … More

Dough 80 oz. high-gluten flour 48 oz. cold water 32 oz. sourdough starter 2.4 oz. honey … More

Ingredients: 2,000g bread flour or high-protein pizza flour 1,400g cold water 200g extra-virgin olive oil 40g … More

Stuffing dough: 2 lbs flour 25 oz. water (70°) 2.25g Instant Dry Yeast 5/8 … More

Ingredients 2¼ tsp. active dry yeast (¼-oz. packet) 1½ c. warm (not hot) water 1 tsp. … More

Ingredients: 1 lb. 4 oz. durum wheat flour 4 eggs, lightly beaten 1 tsp. olive oil … More

Ingredients: 4-5 c. all-purpose flour 1 pkg. active dry yeast 2 tsp. salt 1.5 c. hot … More

Dough Ingredients: 25 lbs. All Trumps Flour: 100% 7 oz. salt 1.75% 1.5 oz. IDY: 0.375% … More

Ingredients: 13.5 L of water 25 kg Roma 00 flour 100 g dry yeast (if fresh, … More

Ingredients Baker’s/Flour Percentage 2.5 lb. all-purpose or bread flour … More

This is a restyling of the famous pizza Salsiccia e Friarielli (Sausage and Rapini), called Silver … More

This is a great dough for use in making a multitude of different type of pizza and pizza products, such as a … More