Use and Care Manual

PAN PIZZA DOUGH
INGREDIENTS
3
1
/2 cups (570g) bread flour
2 teaspoons (6g) active dry yeast
1 tablespoon +
1
/2 teaspoon
(12g) salt
1
1
/4 cups (314ml)
warm water (100°F–109°F)
DIRECTIONS
1 In a stand mixer fitted with the dough hook attachment, add all
ingredients except water and mix to combine. Add the water and
mix on medium speed for 5 minutes. The dough should be tacky
and spring back when touched.
2 Transfer dough to a clean bowl, cover with a clean kitchen towel
and let sit in a warm place for 1 hour 30 minutes.
3 After the dough has rested, divide into 3 balls about
10 to 12 ounces each.
INGREDIENTS
1 teaspoon (3g) active dry yeast
3
/4 cup (180ml)
warm water (100°F–109°F)
1
2
/3 cups (240g)
all-purpose flour
1
1
/2 teaspoons (5g) salt
DIRECTIONS
1 In a large bowl, add the yeast and water and let stand until dissolved
and foamy, about 5 minutes.
2 Add flour and salt and, with a spatula, mix until a shaggy
dough forms.
3 Transfer dough to a clean work surface and knead by hand until a
smooth ball forms, about 5 minutes. Dough ball should be slightly
tacky and spring back when touched.
4 Transfer dough ball to a clean bowl, cover with a clean kitchen towel,
and let sit for 10 minutes.
5 After resting, divide dough into 2 balls 8 ounces each.
THIN CRUST PIZZA DOUGH
INGREDIENTS
3
1
/2 cups (570g) bread flour
2 teaspoons (6g) active dry yeast
1 tablespoon +
1
/2 teaspoon
(12g) salt
1
1
/2 cups (370ml)
warm water (100°F–109°F)
DIRECTIONS
1 In a stand mixer fitted with the dough hook attachment, add all
ingredients except water and mix to combine. Add the water and
mix on medium speed for 5 minutes. The dough should be tacky and
spring back when touched.
2 Transfer dough to a clean bowl, cover with a clean kitchen towel,
and let sit in a warm place for 1 hour 30 minutes.
3 After the dough has rested, divide into 3 balls about
10 to 12 ounces each.
UNIVERSAL PIZZA DOUGH
Can be used for all types of pizzas
PIZZA DOUGH RECIPES
The ingredients below are the
base for any pizza dough you’ll make.
Flour Active Dry
Yeast
Salt Water
ARTISAN PIZZA DOUGH
INGREDIENTS
3
1
/2 cups (500g)
00 flour (pizza flour)
1 teaspoon (3g)
active dry yeast
1 tablespoon
(10g) salt
1
1
/4 cup (300ml) warm
water (100°F–109°F)
DIRECTIONS
1 In a large bowl, add salt and water and mix to dissolve. Then add in
roughly 20% of the flour and combine using a fork. Add the yeast and
roughly 80% of the remaining flour and continue to mix with a fork.
2 When the mixture starts to come together, transfer to a lightly floured
work surface and knead in the remaining flour, about 5 to 10 minutes.
The dough should be smooth.
3 Transfer the dough to a clean bowl, cover with a clean kitchen towel
and let sit at room temperature for 1 hour.
4 When the dough has risen, divide dough into 3 to 4 balls about
8 ounces each (220 to 240g each).
5 If using immediately, ensure dough is at room temperature.
Otherwise, transfer dough balls to an airtight container or resealable
bag and refrigerate for 24 hours.
Best for Neapolitan pizzas
GLUTEN-FREE DOUGH
INGREDIENTS
3
1
/2 cups (570g) gluten free
alternative flour
2 teaspoons (6g) active dry yeast
1 tablespoon +
1
/2 teaspoon
(12g) 12g salt
1
1
/2 cups (342ml)
warm water (100–109°F)
DIRECTIONS
1 In a stand mixer fitted with the dough hook attachment, add all
ingredients except water and mix to combine. Add the water and on mix
on medium
2 Transfer dough to a clean bowl, cover with a clean kitchen towel and let
sit in a warm place for 2 hours.
3 After the dough has rested, divide into 3 balls about 8–10 ounces each.
36 37
ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
SEE GLUTEN-FREE DOUGH TIPS ON PAGE 35.
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