Dunlap Pizza Dough

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Dunlap Pizza Dough

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1000 grams “00” Flour 100%
593 grams water 59%
15 grams salt 1.5%
7 grams Instant yeast 0.7%
2 grams Sugar 0.2%
5 grams Olive oil 0.5%

Mixing and Proofing Instructions

  1. dissolve salt and sugar in the water
  2. add water mixture to bowl containing the flour (do not mix)
  3. add yeast to flour/water mixture prior to mixing
  4. mix to full gluten development
  5. transfer to oiled bowl and cover
  6. allow to rise for 15-30 min
  7. divide into 3 dough balls
  8. proof 3 dough balls for an additional 30 min


  1. Remove proofed dough ball from bowl and transfer to lightly floured surface.
  2. Pressing down with floured fingertips, shape the dough into a small, flat disk.
  3. Working from the center, push the dough outward while spreading your fingers, making the disk larger.
  4. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.
  5. Place shaped dough onto a peel covered with parchment paper.
  6. Allow to rise another 15-30 min
  7. add toppings
  8. remove hot stone from oven
  9. transfer pizza onto stone by pulling parchment paper off of peel


  1. Pre-heat oven to 500F for 1 hour
  2. 5 min before baking turn oven onto high temp broil
  3. bake for 7-8 minutes on high temp broil


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