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Culinary Institute of America

Durum Pizza Dough

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Preparation info
  • Makes

    6 lb

    . DDT: 82°F/28°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Water, 80°F/27°C

Method

  1. Make the dough the day before serving the pizza. Combine the water, malt, and oil. Combine the flours with the yeast, then add to the bowl with the other ingredients. Add the salt and place the bowl on a mixer fitted with a dough hook. Mix on low speed for 4 minutes, making sure to scrape down and flip the dough over. Mix on medium speed for 3 minutes, making sure to scr
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