Wood Stone Whole Wheat Dough |
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Crafted after our original Wood Stone Dough, the high-protein whole wheat flour in this adds wonderful texture. For thin to medium 10-12-in. gourmet pizzas with a healthy slant, this dough recipe can’t be beat. Wood Stone Whole Wheat Dough is at its best when aged for 2-3 days. |
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| YIELD 25 lbs. | |||||
| Direction | Ingredient | Brand and/or Description | Quantity | Metric | Baker's % |
| A | Water | 9 lbs. | 4.2 kg. | 60 | |
| B | Flour | General Mills Superlative | 12 lbs. | 6.12 kg. | 90 |
| B | Flour | Whole Wheat Bread flour | 3 lbs. | 0.68 | 10 |
| B | Yeast | SAF instant | 1 Tbsp. | 9.3 g. | 0.14 |
| B | Salt | Table Salt | 3 oz. | 89 g. | 1.3 |
| B | Sugar | White | 2 Tbsp. | 28 g. | 0.4 |
| DIRECTIONS | |||||
| A | Pour the water into the bowl of a large electric mixer fitted with a dough hook attachment | ||||
| B | Add the flour, then the remaining dry ingredients. Mix for 2 minutes. | ||||
| Check Bowl Characteristics*. | |||||
| C | Continue to mix on low speed (1) until gluten window is developed, about a 8 minute mix time for this dough. | ||||
| D | After the dough has rested, scale it into the appropriate sized dough balls: round off the dough by pulling at the outer edges of each dough ball and folding the edges into each other. Rotate the dough ball 90 degrees and repeat the process with the opposite edges. Roll the dough in a circular motion with your hands, forming a smooth ball, and place the dough balls in a lightly oiled dough box. | ||||
| E | Cover the surface of each doughball with a light coating of oil to prevent the dough from skinning. Cover the dough box and refrigerate for a minimum of 12-16 hours in the refrigerator. For best flavor, age 2-3 days. | ||||
| *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. | |||||
