Coal-fired East Coast Dough

Wood Stone Coal-fired East Coast Dough
Designed specifically for our Coal-Fired Pizza Oven, this dough allows you to replicate the original North American pizza experience using Wood Stone’s modern oven technology. This longer mix time over develops the gluten and strength slightly helping to create a very extensable dough that with the addition of lard makes for a crisp, flaky, tender crust when properly baked.
YIELD 27 lbs.

Direction	Ingredient	Brand and/or Description	Quantity	Metric	Baker's %
A	Water		9.5 lbs.	4.3 kg.	63.3
B	Old Dough (yesterday's)	Tear into pieces	1 lbs.	.45 kg.	6.6
C	Flour	General Mills All Trumps	15 lbs.	6.8 kg.	100
C	Yeast	SAF instant	2 tsp.	6.2 g.	0.09
C	Barley Malt		1 ½ tsp.	5 g.	0.07
C	Egg	Whole	9 ea.	9 ea.	7.5
C	Salt	Table Salt	3.5 oz.	103 g.	1.5
D	Oil	Canola	10 oz.	296 g.	4.35
D	Shortening or lard		2 oz.	59 g.	0.87

		INSTRUCTIONS
A	Put in mixing bowl*. .
B	Add pieces of old dough to water.
C	Add the flour, then the remaining dry ingredients. Mix for 30 seconds.
D	Add oil and and shortening and mix for 2 minutes. Check Bowl Characteristics*.
	Continue mix on low speed (1) until gluten window is slightly over-developed.
	This would be about 21 minutes for this dough.
F	Cover and rest the dough for 15-20 minutes. Weigh, shape, and refrigerate.
	The dough should take on a shiny, smooth appearance.
	Let dough rest 10-20 minutes. Weigh and shape dough.
	Refrigerate the dough for at least 12-16 hours at 36-39 degrees F.
	Dough is at its best between 36-48 hours
	Remove from refrigerator, allow minimum 1 hour before baking.
	Do not let dough double in size, rotate back to refrigerator

	*Bowl Characteristics: At about 2 minutes the dough should be releasing from the sides of the bowl but still be sticking to the bottom. If it is too wet and sticking to the bottom add a little more flour.If the dough is too dry and clinging only to the hook add more water.

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Wood Stone Coal-fired East Coast Dough

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