Pizza Dough I

BREAD NAME          Pizza Dough
SETTING                   Dough-Pizza
PADDLE                    Collapsible

THIN CRUST PIZZA
200 G BALLS
INGREDIENTS

3 – 10″ Pizza’s
3 Dogs
3 Calzone

Makes 3 – 12″ square Pizza’s
or 5 – 10″ Pizza’s, 5 Dogs
5 Calzone

 6 10″ Pizza
6 Dogs
6 Calzone

 
Water 220ml 360ml 440ml
Olive Oil 1½ Tbsp 2½ Tbsp 3 Tbsp
Salt 1 Tsp 1½ Tsp 2 Tsp
Bread Flour 375g 560g 750g
Sugar ¼ Tsp ¼ Tsp ¼ Tsp
Tandaco Yeast 1¾ Tsp 2.6 Tsp 3½ Tsp
Approximate Total Weights 617 g 957 g 1235 g

 

MEDIUM – THICK CRUST PIZZA
250 G BALLS
INGREDIENTS

3 – 10″ Pizza’s

4 – 10″ Pizza’s
MEDIUM CRUST
235g Balls

Large Mix
4 PIZZA
Water 300ml 360ml 380ml
Olive Oil 2 Tbsp 2½ Tbsp 3 Tbsp
Salt 1¼ Tsp 1½ Tsp 2 Tsp
Bread Flour 467g 560g 600g
Sugar ¼ Tsp ¼ Tsp ¼ Tsp
Tandaco Yeast 2 Tsp 2.6 Tsp 2¾ Tsp
Approximate Total Weights 797 g 957 g 1025 g

Sugar not really necessary, Only helps dough rise faster.

Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, pepperoni , anchovies, sardines, cheese (i.e. grated Mozzarella, Parmesan, Cheddar).

Also see here for PIZZA COMBINATIONS.

Weight of pizza dough balls?
**From a forum found online**
My understanding is 200g makes about a 10″ pizza.
Keeping that ratio the same for other sizes (square inchs)
10″ = 200g (78.5 sq in) 250g Thicker Crust
12″ = 288g (113 sq in) 338g Thicker Crust
14″ = 392g (154 sq in) 442g Thicker Crust
16″ = 512g (201 sq in) 562g Thicker Crust

Handshaping procedure
(This is for the small recipe of dough) Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 × 20cm rounds for a thinner based
Place onto a lightly greased baking tray Spread or sprinkle pizza with selected toppings.
Bake in a preheated oven at 250°C for 12-15 minutes or until base is cooked and topping heated.
Depending on your oven you may have to make it hotter.