10 lbs Mugnaini Pizza Flour (or equivalent)
½ oz. Active Dry Yeast
2 oz. salt
3 liters water + ¼ cup
Olive oil to drizzle


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

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

Add the flour and salt to the bowl of a mixer and mix to combine for a few seconds. Add water and hydrated yeast and mix for about one minute and then drizzle with a small amount of olive oil. Continue mixing for another 2 – 3 minutes. Turn mixer off and cover mixer bowl with plastic and let rest for 20 minutes.

Complete mixing for another 2 minutes. Remove dough from mixer bowl and place in and oiled plastic container or oiled plastic bag. Keep sealed and place out at room temperature for 2 – 3 hours. Remove dough from bag and do a series of 3 – 4 stretches/folds. Return the dough to the container and put into refrigerator for 48 – 72 hours (after the first 24 hours remove dough and repeat the series of 3 – 4 stretches and folds and then return to refrigerator for the remaining fermentation time).

Pizza Yield

38 pizzas (7 oz. dough balls)
33 pizzas (8 oz. dough balls)
29 pizzas (9 oz. dough balls)
27 pizzas (10 oz. dough balls)