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


  • 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


  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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