Pizza dough



In Baker’s Percent: (%)


  • HW whole wheat flour – 70%
  • Yeast
  • Water – 49%


  • HW whole wheat flour – 30%
  • Active dry yeast – 0.3%
  • Salt – 1%
  • Water – 21%



  1. Add all the sponge ingredients to the spiral mixer and mix on speed 1 until combined.
  2. Ferment overnight (12 – 18 hours) at room temperature.
  3. Add all the sponge and remaining ingredients to the spiral mixer; mix for 2 min. at 1st speed and 5 min. at the 2nd speed. Finish with an addition 2 min. at 1st speed. Temperature of the dough after mixing: 29-30°C (84-86°F).
  4. Place the dough in a slightly greased bowl and ferment it for 90 minutes at 30-31°C and 80% RH, or cover it with a wet cloth and ferment at room temperature for 120 min.
  5. Divide the dough into 275 g pieces.
  6. Round into balls and place onto a parchment paper tray.
  7. Proof the dough balls for 60 min. at 30-31°C and 80% RH.
  8. Sheet the dough on the Rondo sheeter until desired diameter is achieved.
  9. Dock the dough sheet.
  10. Proof the dough sheet for 5 min. at room temperature.
  11. Top with pizza toppings and bake in 525°F hearth oven for approx. 10 minutes until desired color.
  12. Cool on a metal rack for 5 min.

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