Pizza Dough
Directions
- In a mixing bowl combine the yeast, salt, sugar and oil in some of the water to dissolve the yeast.
Mix with all but 3 cups of water.
- Add the flour. Mix 7-8 minutes, add extra water if needed.
Rest 15 minutes.
- Portion into dough balls. Cover and proof under refrigeration 15-24 hours.
Ingredients
- 10 lbs Primo Mulino® flour
- 1/3 oz. yeast, dry
- 2 oz. salt
- 2 oz. sugar
- 2 oz. oil, olive
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
