Pizza Dough


Units %
Part 1
Biga 2500g 0
Cake Flour 5000g 0
Salt 150g 0
NCP Yeast Wet 150g 0
Water 2900g 0
Part 1 total 0

Working Method

Part 1
  1. Accurately scale of ingredients in accordance with the recipe. Except for the salt.
  2. Mix for 3 minutes on slow speed and scrape down, mix for a further 6 minutes on fast speed. Add the salt and mix for a further 4 minutes on fast speed.
  3. Place dough in a container and seal with a lid so as to prevent skinning.
  4. Leave to ferment for 30 minutes before use. N.B. Dough should be soft and sticky.

About this recipe

Author: Chipkins Puratos

Complexity level:  


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