Midwest Pizza Dough
Author: 
Recipe type: pizza dough
 
Ingredients
  • 25 pounds high gluten flour, (11.34 kg)
  • 16.6 pounds water, (7.53 kg)
  • 2 ounces dry yeast, (56 grams)
  • 11 ounces salt, (11 grams)
Instructions
  1. Hold one cup of the water in a smaller container and set aside.
  2. Using your proprietary mixer, add the flour and water and mix on high, then lower to medium for at least 12 minutes and mix on low for another 5 minutes. Stop the mixer and let the dough sit for 20 minutes for the gluten to expand as it absorbs the moisture. This is what is known as the autolyze method.
  3. Mix the yeast in with the cup of water until it dissolves.
  4. After 20 minutes, add the yeast water and salt to the dough and mix on medium, then low for another 10-15 minutes.
  5. Pull the dough from the mixer and set on a dough table to bulk ferment for 10 to 15 minutes.
  6. Cut the dough balls into 17–19-ounce dough balls for large pizzas, 8-10 ounces for small pizzas, 1.5 to 2 pounds for medium pan pies, and, 2-4 pounds for larger sheet pan pizzas.
Recipe by Pizza Today at https://pizzatoday.com/recipes/dough-breads/midwest-pizza-dough