Ray's pizza dough recipeRAY'S PIZZA DOUGH RECIPE
 
 
 
 
  25 lbs high gluten flour 
  12 oz sugar 
  6 oz salt 
  1.5 oz Red Star dry active yeast 
  2 large eggs 
  12 oz 100% extra virgin olive oil 
  1 gallon warm water 
 
 
 
  Mix together in 50lb mixing bowl, sugar, salt, yeast, eggs and olive oil. 
  Prepare your flour.  Get flour all ready to be added.  
  Add warm water to the bowl.  Make sure water is no to hot because it will 
  start to react with the yeast before your really want it to. 
  With a wire wisk mix ingredients together.  Mix until the sugar and salt have 
  been dissolved into the solution and are no longer sitting on the bottom of 
  the bowl. 
  Add your flour to the mix.  Be careful add it slowly so not to create a flour 
  storm. 
  With either a large spoon or the blending attachment mix the dough by hand for 
  a minute.  This will  reduce the amount of dust that is created when you turn 
  the machine on.  It allows the liquid to start mixing with the flour and not 
  letting the flour shoot out of the bowl. 
  Place the bowl onto the machine.   
  Allow the dough to mix on low for 8 minutes. 
  After 8 minutes turn the machine up to medium for 14 more minutes. 
  This allows the dough to mix for 22 total minutes.  
  Remove the bowl to some location where it would easy to cut and weigh your 
  dough.   
  For a 16" pizza 21 ozs. works pretty well.  Depending on your use more or less 
  may be required.  This recipe will create thirty-four 21 oz dough balls. 
Good Luck!
 
This recipe is my own creation that I have worked on for the past couple of 
years or so.
Ray Monczewski
October 30, 00