Wood Stone Ovens
Recipes

A collection of recipes for your Wood Stone equipment.

Wood Stone Dough

Is it possible to create artisan-quality dough that can accommodate the rigors of a fast moving kitchen? Absolutely. Based on our Wood Stone West Coast Dough recipe, this dough was crafted in our Bellingham test kitchen as a “24-hour dough,” one that rises slowly in the refrigerator overnight and is ready to bake the next day. The addition of aged dough to this recipe imparts artesan flavors, while the high protein content of All-Trumps flour gives it a crisp, melt-in-your-mouth texture. We use this versatile dough for everything from pizzas to crackers to Focaccia. YIELD 27 lbs.
Direction Ingredient Brand and/or Description Quantity Metric Baker's %
A Water Tap 9.3 lbs. 4.2 kg. 63.3
A Old Dough (yesterday's) Tear into pieces 1 lbs. .45 kg. 6.6
B Flour General Mills All Trumps 13.5 lbs. 6.12 kg. 90
B Semolina #1 1.5 lbs. 0.68 10
B Yeast SAF instant 1 Tbsp. 9.3 g. 0.14
B Sugar White 1 Tbsp. 14 g. 0.2
B Salt Table Salt 3 oz. 89 g. 1.3
C Oil Canola 5 oz. 148 g. 2.18
INSTRUCTIONS
A Pour the water into the bowl of a large electric mixer fitted with a dough hook attachment. Tear the aged dough into pieces and add it to the bowl.
B Add the flour, then the remaining dry ingredients. Mix for 30 seconds.
C Add oil and  and mix for 2 minutes. Check Bowl Characteristics*.
D Continue to mix on low speed (1) until gluten window is developed,about a 14 minute mix time for this dough. The dough should take on a shiny, smooth appearance.
E Cover and rest the dough for 15-20 minutes. Weigh, shape, and refrigerate.
Refrigerate the dough for at least 12-16 hours at 36-39 degrees F.
Dough is at its best between 36-48 hours after it's made.
Remove from refrigerator, allow minimum 1 hour before baking.
Do not let dough double in size, rotate back to refrigerator.
*Bowl Characteristics:  At about 2 minutes the dough should be releasing from the sides of the bowl but still be sticking to the bottom. If it is too wet and sticking to the bottom add a little more flour.If the dough is too dry and clinging only to the hook add more  water.