Wood Stone 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.