Pizza Dough

Batch Size:
Yield:

Poolish

AmountIngredient
Bread Flour
Water110°F/43°C
Fresh Yeast

Pizza Dough

AmountIngredient
Poolish
Bread Flour
Water
Salt
Fresh Yeast1 t
Scaled ingredient total1,572 g

Prep Method 3

  1. Poolish:

  2. 1.Mix the flour, water, and yeast until blended. Cover and allow to ferment at room temperature for 6-12 hours.

  3. Dough:

  4. 2.In a mixer fitted with a paddle attachment, mix the poolish, bread flour, water, salt, and yeast until a dough is formed (1-2 minutes).
  5. 3.Allow the dough to ferment in the refrigerator overnight in an airtight, oiled bowl.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
PoolishThis ingredient is not yet set with a purchase cost and unit—
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0136
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,220 g
Total Cost$0.0136
Cost Per G:$0.00
Cost Per Serving$0.0034

Partial estimate; unpriced ingredients are excluded. 1% of ingredient weight is priced.

4 costing issues
  • Bread Flour: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Fresh Yeast: no active USD purchase price with a convertible package size
  • Poolish: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

✓
Serving size4 servings per scaled recipe · 305 g each
Ingredient nutritional data3 of 8 connected
✓Bread FlourFlour, bread, white, enriched, unbleached525 g›!PoolishAdd nutritional data350 g›!WaterAdd nutritional data325 g›✓Bread FlourFlour, bread, white, enriched, unbleached175 g›!WaterAdd nutritional data175 g›✓SaltSalt, table15 g›!Fresh YeastAdd nutritional data5 g›!Fresh YeastAdd nutritional data2 g›

Nutrition Facts

4 servings per scaled recipe

Serving size1 serving (305 g)

Amount per serving

Calories640

% Daily Value*

Total Fat 3g
4%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1460mg
63%
Total Carbohydrate 127g
46%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 25g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 45% mapped. Scaled batch: 2541 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: four 12-inch pizzas
  • 285 g (10 oz) of dough will yield one 12-inch pizza.
  • The dough can be refrigerated for 2 days or rolled out 12-inch disks and frozen for 1 month.