Wood Stone East Coast Dough

Wood Stone East Coast Dough

Great for large pizzas, this dough strikes a balance between elasticity and extensibility, producing a crisp pizza crust that cracks a bit when folded. With the proper bake, this dough embodies a texture that travels well, ideal for to-go pizzas.
YIELD 27 lbs.

Direction	Ingredient	Brand and/or Description	Quantity	Metric	Baker's %
A	Water		9.5 lbs.	4.2 kg.	63
A	Old Dough (yesterday's)	Tear into pieces	1 lbs.	.45 kg.	6.6
B	Flour	General Mills All-Trumps	15 lbs.	6.8 kg.	100
B	Yeast	SAF instant	1 Tbsp.	9.3 g.	0.14
B	Salt	Table Salt	3 oz.	89 g.	1.3
B	Sugar	White	2 Tbsp.	28 g.	0.4
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.**
	Continue to mix on low speed (1) for 8 minutes.
D	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 best with at least 24 hours on it and up to 72 hours.
	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.

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Wood Stone East Coast Dough

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