NEWS

May 04, 2020

Wood Stone Dough

pizza dough

Wood Stone Dough

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.

Yield: 25 lbs

Ingredients

  • 12 lbs General Mills Harvest King
  • 3 lbs General Mills No. 1 Semolina
  • 4 oz kosher salt
  • 2 oz sugar
  • 9.5 lbs water
  • 1.25 Tbsp SAF Instant Yeast

Preparation

  1. Add water, salt and sugar to mixing bowl
  2. Mix on low for a couple minutes until salt and sugar dissolve
  3. Add flour, semolina and yeast
  4. Mix on LOW a couple minutes until all ingredients are incorporated, then mix for an additional 7 minutes
  5. Portion into dough balls and refrigerate in covered dough trays overnight (this dough can be stored like this for as long as 3 or 4 days; it just gets better)**
  6. Remove from refrigerator at least 2 hours before stretching
  7. Bake for about 4 minutes at 600 degrees

** It is also common to “bench rest” dough before shaping and storing. Adding this step allows for some flexibility to adapt to varying environmental conditions through the year.

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