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Dough recipe

From the WFO board

Posted by Simon Formaioni on December 05, 2003 at 01:09:39:

I've been working with wood ovens making pizza for over 10 years in cafes all round south Australia. This is what i use , it's a basic formula, there's another one that uses a large amount of sugar that the guy they got from Italy that showed me how to do it, it took me a month of 12 hour days to learn. (every thing that is)

10 kgs plain flour - minus a small handful
6 L luke warm water ( 3 L boiling, 3 L freezing)
200 g - 250 g salt
150 g - 180 g sugar
15 ounces oil( about a cup )
120-130 g fresh yeast(or half amount of dry)

Use scales to reduce size.
Mix all dry stuff in the flour.
Prepare you water, it should be warm to the touch but NOT hot.
Add your water and yeast that was mixed in and your oil in a container add all the flour and place your hands at the bottom mixing it toward the top.
After you have mixed very well, (until your arms are sore) fold the dough from the corners to the middle until tight, be care full not to tear the dough by doing it too much and turn over and cover with plastic.
Be careful never to have your dough uncovered for longer than a few minutes. The first rise should take about 1 hour to 90 minutes depending on the weather and where you put it, covered over with a cloth and placed between the curtain on a warm day is the best.
Or near a fridge motor is good also.

After the dough has risen, fold the corners to the middle and turn over to a tight ball again, this rise should take 50 to 60 minutes, faster then the first time , keep doing it for 4 or 5 times , each time will take quicker and quicker, after about 5 or 6 times place in the fridge to sit over night, and when you want to use it take out so it can warm to room temp. its not so much how you make it is how you take care of it after you made it, you could use it the same day, but you need to age it for over or about 8 hours before you can cook with it, or it will be "fresh".

Remember a nice spherical ball makes a nice round pizza.

by Rado Hand on Google+

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