48 hours pizza dough

48 HOURS PIZZA DOUGH RECIPE |WATER – 1.100 KG WATER NEED TO BE COLD AND STORED IN THE FRIDGE| |FLOUR – 2 KG FLOUR NEED TO BE STORED IN THE FRIDGE| |DRY YEAST – 2 G YEAST TO BE STORED IN THE FRIDGE| |SALT – 40 G. SALT TO BE STORED IN DRY PLACE | |OIL – 40 G. EXTRA VIRGIN OLIVE OIL |
This is the basic recipe for a single tray of any inch’s pizza.

MACHINES WE USE TO MAKE PIZZA
DOUGH MIXER: on the machine you can find timer max time 30min, two speed buttons number 1 and 2, stop button.
DOUGH ROUNDER: this machine helps with shaping the dough balls for any inch’s pizza you have to prepare for the day.
PIZZA OVEN: this is the final machine to cook the ready shaped pizzas, pizza cook 3 min on the disc and 10 seconds without disc at 400°C.

DOUGH PREPERATION
Put water to the mixer together with flour and yeast (is important that you spread the yeast all over the flour).
Set the timer of the MIXER for 30 min. and start on low speed (button number 1 on the mixer), mix these three ingredients for 5/10 min.
When the time is up and the three ingredients are mixed properly add salt and change the setting for the highest speed (button number 2 on the mixer), mix the dough with added salt for another 5/10 min.
When the time is up and the salt is mixed properly add Extra Virgin olive oil, mix the pizza dough for the time left on the timer (initially set up at 30 min).

PORTIONING THE PIZZA DOUGH
Remove the pizza dough from the mixer and place it on to a dry and clean counter, mix by hand the dough for 2 min to bring all the dough to one piece, once the mixing process is done leave the dough to rest for approximately 10/15 min. After the resting time ends, start portion the pizza balls. For this process use: the dough rounder machine, scale weight and a hard-sharp spatula to cut the pieces.
14 inch’s pizza – In the white pizza tray you will be able to fit 9 to 10 balls, 320 g. each.
9 inch’s pizza – In the white pizza tray you will be able to fit 15 to 16 balls, 160 g. each.
Slice pizza – In the white pizza tray you will be able to fit 20 to 21 balls, 120 g. each.
Big pizza slice – In the white pizza tray you will be able to fit 4 to 5 balls, 650 g. each.
When all the pizza sizes are done make sure you place your ready portioned pizza balls in to the fridge (DO NOT store the pizza in the freezer), for 48 hours to allow the dough to expand.

CLEANING PROCESS
DOUGH ROUNDER: this machine doesn’t require cleaning inside, just clean and wipe the outside with the appropriate cloths (according the Health and Safety regulations).
DOUGH MIXER: this machine has to be fully cleaned. To clean the inside, use a bit of water but make sure to don’t fill it up completely as the machine can’t be disassembled and it would be very hard to remove extra water from the inside. Use a little jug, pour some hot water, clean and dry it with a cloth. If there is any leftover water use a measuring cup or a jug to remove it and then dry properly.
Make sure to leave the kitchen clean and spotless after the preparation and portioning of the dough.

SHAPING AND COOKING PROCESS
Take the dough ball need for the portion requested (14’’, 9’’, big or small slice) sprinkle some flour over the counter and on the dough and start shaping the pizza base. Use the pizza disc to make sure you are shaping the size correctly – you will find different disc sizes according the pizza inches.
When the pizza is ready, place it onto the disc and start with the toppings.
When the pizza is ready with condiments, use the pizza shovel to place into the oven: cook for 3 minutes on the disc and 10 seconds without the disc. Purpose of this cooking process is to allow the bottom of the base to get crispy and cook properly.
Remove the pizza from the oven using the pizza shovel, place it in the take away box and serve.