Focaccia

Ingredients #

Process #

1. Preheat baking steel 45 min, 500 °F.
2. Combine dry.
3. Combine liquid.
4. Mix until well combined.
5. Add fat.
6. Intensive mix.
7. Flatten into oiled 1/2 sheet pan.
8. Allow proof ≈1 hr, 80 °F.
9. Stripple dough halfway through proof.
10. Stripple once more at the end of proof.
11. Bake 12 min at 500 °F.

Notes #

• 1 kg dough / 1/2 size sheet pan.

Hamburger Bun

Ingredients #

Process #

1. Mix dough to full gluten development.
2. Divide into 85 g portions.
3. Shape into smooth balls.
4. Arrange 6 equidistant dough balls in one parchment-lined 9 in x 13 in pan.
5. Press dough flat to form oblate spheroid.
6. Proof in high humidity.
7. Apply wash and seeds.
8. Bake 18 min at 380 °F.

Notes #

• 85 g dough produces a bun 4 in diameter and 2 in height.

Hoagie

Ingredients #

Process #

Notes #

• 100 g / 7 in roll.
• 145 g / 10 in roll.
• 175 g / 12 in roll.
• 200 g / 12 in (i did this one, experimentally).
• 88 g for brat bun.

Imo's Pizza Dough

Ingredients #

Process #

1. Mix to high gluten development.
2. Shape balls, cold ferment 24-72 hr.
3. Roll 16 in.
4. Preheat steel 500 °F.
5. Lower to 450 °F.
6. Bake 11 min.
7. Transfer to cooling rack 6 min.

Notes #

• 167 g dough / 16 in skin.

MOD Pizza Dough

Ingredients #

Process #

1. Combine and mix dough medium development.
2. Divide.
3. Shape dough into ball.
4. Lightly oil ball.
5. Store in air-tight container and refrigerate.

Notes #

Usable Life of Dough. #

Usable life of dough is determined by:

Papa Johns Pizza

Ingredients #

Process #

1. Mix.
2. Shape into balls.
3. Cold ferment 24-72 hr.
4. Roll out to 14 in.
5. Bake 500 °F bottom rack 8-9 min.
6. Transfer to cooling rack 5 min.

Notes #

• ≈575 g / 14 in pizza.

Pita

Ingredients #

Process #

1. Mix all but oil until combined.
2. Add oil.
3. Mix total < 10 min.
4. Divide into 100 g balls.
5. Proof refrigerator 12-24 hr.
6. Warm to room temp ≈1 hr before baking.
7. Shape into 7 in disc.
8. Let discs rest 10 min.
9. Bake on parchment until fully inflated.

Notes #

• 1400 g flour makes 24 7 in pita.
• Baking steel 450 °F, middle rack.

Pub Pretzel

Ingredients #

Process #

1. Combine dry.
2. Combine wet.
3. Add wet to mixer, then dry.
4. Mix for 10 min.
5. Divide into 50 g pieces.
6. Roll into ≈4 in logs.
7. Proof 1 hr 70 °F covered, misted.
8. Score 3x.
9. Bake 450 °F, 7 min.
10. Dip in 4% lye solution.
11. Finish baking in greased rack, 5 min.
12. Deep fry 45 sec.

Notes #

Pullman White

Ingredients #

Process #

1. Add water, vinegar, then remaining ingredients to mixing bowl.
2. Mix to full development.
3. Grease loaf pan.
4. Shape dough.
5. Place the dough seam-side down in greased pan.
6. Place lid on the pan, cracked slightly so that dough is visible.
7. Proof until dough nearly touches the lid.
8. Bake at 375 °F for about 32 min.

Notes #

Dough Shaping. #

1. Divide dough.
2. Shape into ball.
3. Roll or otherwise flatten into rectangle.
4. Fold into thirds.
5. Roll the dough into a tight roll that has the same length as the pan it is to be baked in.
6. Seal the seam.

Dough Ball Weights. #

Shakespeare's Pizza Dough

Ingredients #

Process #

1. Add water to bowl.
2. Add dry.
3. Mix for 2 min.
4. Add oil.
5. Mix until smooth, 10 to 15 min, no more than.

Notes #