How to Make a Commercial Pizza Dough at Home

Getting the best homemade pizza dough starts with finding the right flour blend. Once you know which blend you like, the next step is to par-bake the dough on a pizza stone.

Making your Dough at Home

Trying to make your commercial pizza dough at home can be intimidating. It is not only tricky but can be time-consuming as well. But it is not impossible. The key is knowing what ingredients to use and how to combine them.

Mixing the dry ingredients is the first step to making your commercial pizza dough at home. This can be done in a large bowl. The ingredients should be salt, sugar, flour, olive oil, yeast, and water. These ingredients are combined gradually until the dough reaches a sticky state.

Next, the dough should be divided into three portions. Each portion should be folded into a tight ball. The balls are then placed on lightly floured parchment paper. They should be proofed for at least 24 hours before being baked.

The best part about making your commercial pizza dough at home is that you can customize it like the best pizza in Breckenridge. You can add various toppings to your pizza, such as shredded mozzarella, fresh basil leaves, and marinara sauce. Then, bake your pizza at 500 degrees Fahrenheit.

You can also store your pizza in the refrigerator. You can keep it for up to 3 days. You can also freeze the dough for later use.

Whether you make your commercial pizza dough at home or buy one, you should remember to proof the dough. This process involves placing it in a warm, draft-free place for an hour. This will allow the gluten to relax and allow the dough to rise.

Finding the right flour blend

Using the right flour blend for commercial pizza dough is essential. The type of flour you use will affect your pizza’s texture, structure, and flavor. Choosing suitable flour is also essential for making sourdough pizza.

The protein content of the flour is a crucial consideration. Using higher protein flour will allow your bread to rise higher and make a firmer dough. You can also use whole-grain flour to add a denser crust. Using whole-grain flour will also increase the nutty flavor of your pizza.

Depending on the brand, different flours have different amounts of protein. Using a lower protein level flour will make your pizza crust not as elastic or bubbly. A good blend should maintain a good protein content.

All-purpose flour is versatile and can be used for many different things. It’s perfect for creating thin, crispy pizza crusts. This flour doesn’t contain as much gluten as other types of flour. However, it’s also less elastic than bread flour. You’ll want to reduce the water in your dough to compensate.

Bread flour is another flour that’s used for pizza crust. It’s much more protein and gives your pizza crust a chewy inside. Bread flour will also make your pizza crust crispier on the outside. Unlike all-purpose flour, bread flour needs to be hydrated correctly.

Baking the dough on a pizza stone

Using a pizza stone is a great way to bake commercial pizza dough. Not only does it help you create better crusts, but it also adds a brick oven effect. However, it is essential to use the stone properly. Misusing one can cause your pizza to be soggy or raw and damage your stone.

The first thing you want to do is preheat your stone to 500°F. This should take about an hour, depending on your type of stone.

You’ll also want to preheat your oven to the recommended temperature. Ensure that the temperature is hot enough to cook your pizza but not so hot that the dough will cook too quickly. You should also avoid closing the door while it’s preheating. This can affect the way the pizza browns.

After the stone has been preheated, you’ll want to roll out your dough. The diameter of your dough should be about 10-12 inches. This will allow you to use a pizza peel to slide your pizza on and off the stone.

It would help if you also used cornmeal to help you roll out the dough. The cornmeal will help the dough slide off the peel and prevent it from sticking to the peel.

You’ll also want to tuck your dough into a warm dryer before transferring it to the stone. This will help keep the dough warm for the rest of the baking process.

Par-baking the dough

Par-baking commercial pizza dough is a convenient way to reduce the baking time associated with pizza preparation. The advantages of par-baking pizza crust include the ability to prepare the pizza in advance and the ability to freeze the crust for later use.

Par-baking commercial pizza dough is an excellent cooking technique that helps to create an appealing pizza. It also provides structural integrity to the crust and allows the liquid from the toppings to evaporate.

Par-baking commercial pizza dough makes it easy to prepare pizzas in just seven minutes. It allows the dough to remain moist, fluffy, and flavorful for up to two weeks.

Par-baking commercial pizza dough offers a variety of customization options. It can be topped with your favorite toppings. You can also bake it in an oven. The crust is a bit firmer than the traditional crust and has more body and texture.

Par-baking commercial pizza dough can be used in any oven, including wood-fired ovens. It has an authentic bubbled texture and distinct aroma.

Par-baking commercial pizza dough also eliminates the need for traditional pizza stones. You can add sauce, cheese, and other toppings to your pizza. You can even use leftover oil on the bottom of the pan for a sourdough pizza. You will need to transfer the pizza to a wire rack to cool.

Richard Brown


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