Proluxe
Cooking
Grilling
Food Prep
Accessories

How to Achieve the Best Commercial Pizza Dough

If you have a pizza business, you may be aware already of how essential ingredients and flavors are. However, most owners forget how crucial the pizza dough is. It is the foundation of your pizza and thus, you should take it seriously. That is what a good pizza restaurant owner should do.

You probably know about the different recipes and styles but you may still be wondering about the best pizza dough commercial recipe. It is a tough thing to answer because people have varying tastes. Sometimes, you can be in the mood to heat up the broiler or fire up the grills so you make a lean dough, Neapolitan-style.

If you want a classic a New York style crust would be a popular choice. If there are people coming over, you may want to create a Sicilian style pie for everyone.

Tips for the Top Commercial Pizza Dough Recipe

Whatever your preference here are some tips to ensure you have the best pizza dough.

The dough has simple ingredients: flour, yeast, water, and salt. While there are just a few ingredients simple but pizza crust can be more flavorful, chewier, or thinner than others. The key is the ratio of all the ingredients used. Highly refined flour can actually make the pizza tastier, especially if you will serve a Neapolitan-style pizza. It gives the dough more lightness than other types of flour. Extra sugar can be added for more sweetness but can also burn easier in high heat ovens. Some chefs recommend skipping the oil if you're making Neapolitan pizza.

Patience is a virtue. Mixing dough is an art. You need to make sure everything is under your control, including how you add the ingredients. Water should go in with ½ of flour and the mixture should sit for 10 minutes. You can mix the rest and guarantee that the ingredients come together perfectly. Let it sit and rise for 30 minutes before shaping the dough. Shape the dough. You can use a rolling pin or your hands. Rolling pins are more convenient but they push down on the dough, causing it to be flat and with less air after baking. Using the hands is much better but it takes a lot of practice. If you are making pizzas in bulk, it is not advised as it is not only tiring but can lead to an inconsistent dough. A solution is to use a dough press. Whether you choose the manual or automatic version, you will love the choices from ProLuxe. One example is the DP1300, which is an air driven dough press that is automatic. It has been on the market for more than 25 years. Plug it in and you will produce an even product at a fast rate with almost no work on your part.

You can choose a commercial pizza dough recipe that works best for you but do not be a slave to it. Dough-making is trial and error. You can follow a recipe to a T if you have not done it before. As you go along, you can mix things up by adding a little bit of water or flour. You can experiment and you will eventually learn many dough-making strategies.

Easy Ways for Large Quantity Pizza Dough Recipe

You can purchase pizza dough from wholesalers and have the dough ready for baking. However, your custom dough and crust can set you apart from the competition. It does take some time to prep and from the dough, especially if you will be making the crusts in bulk but preparing them ahead of time is useful. Here is a large quantity pizza dough recipe to get you started.

You will need the following ingredients:

  • 12 pounds highly refined (or unbleached hi-gluten) flour
  • ¼ cup honey
  • 3L water
  • 1 cup active dry yeast
  • ½ cup sea salt

When all the ingredients above are ready mix the yeast, water, and honey together. To the wet ingredients add the flour and salt and mix on low until well incorporated. This dough recipe will yield 18 pizza dough balls.

Many pizzerias pre-portion their dough balls first and they let these balls relax at room temperature so that they can be stretched easily. Place each ball in a proofing container and cover with a lid or cling wrap to prevent your pizza dough from drying out. Set aside and let your dough proof for 30 mins to 1 hour before pressing on a dough press machine.

Aside from dough press machines, Proluxe has a selection of high-quality stone hearth ovens with gas, wood and coal fuel configurations. If you want a custom oven where you specify the shape and size, Proluxe can build your just what your business requires.

Get the latest news, product updates, and more.

Corporate Headquarters

  • 20281 Harvill Ave
    Perris, CA 92570
    Toll Free: 1-800-624-6717
Designed & Manufactured in California Made in California