INGREDIENTS

5 lbs. Mugnaini Pizza Flour (or alternate “00” Pizza flour)
¼ oz. Active Dry Yeast
1 oz. salt
6 cups + ¼ cup water
Olive oil to drizzle

DIRECTIONS

Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F

Place 1/4 cup warm water in a small bowl and sprinkle with the yeast. Let sit for 5 minutes or until yeast is hydrated and creamy.

Combine flour, hydrated yeast, salt and water in mixer bowl. Mix for 1 minute and drizzle with small amount of olive oil. Continue mixing for another 3 minutes. Stop mixer, cover mixer bowl with plastic and let rest for 20 minutes. Complete mixing for another 2 minutes. Remove dough from mixer bowl and put into a large plastic bag. Leave out at room temperature for 2 hours and then place in refrigerator for 24 – 48 hours.

Pizza Yield

19 pizzas (7 oz. dough ball)
17 pizzas (8 oz. dough ball)
15 pizzas (9 oz. dough ball)
13 pizzas (10 oz. dough ball)