Competition Dough Recipes

Acrobatic Dough Procedure

 

Calculate the number of pounds or ounces of dough you need to make, keeping in mind, it’s best used within a twenty-four hour period. We use two 10oz dough balls pressed together to make one acrobatic dough. 

 

 

Formula

For 100 8-ounce dough balls

For 1 8-ounce dough ball

High gluten-flour (13.5%)

100%

 32 lbs

5.06 oz. (or about 1 c. plus 3 T.

Water at 75 degrees to proof yeast

6.51%

1 quart 

0.33 oz or 2 teaspoons

Water, very cold, for overall dough

45.57%

7 quarts 

2.30 oz or 1/3 cup

Active Dry Yeast

0.195%

1 oz

0.010 oz or about 3-4 pinches 

Sugar

0.39%

2 oz

0.020 oz or a little over 1/8 teaspoon

Salt

3.91%

20 oz

0.20 oz or 1 teaspoon

Vegetable Oil

1.54%

1 cup 

0.08 oz or a little less than 1/2 teaspoon

Total of all percentages 

158.115%

 

 

  1. Mix the salt into the water. Make sure you mix the salt really good leaving it sit for at least 3-5 minutes.
  2. Put a bag of flour (32 lbs.) into the mixing bowl.
  3. Take 1 cup of flour from the mixing bowl and ad it to the 1 quart water. (mix rapidly for one minute)
  4. Take the yeast & sugar and add it to the 1 qt water
  5. Mix all of the ingredients with a wire whisk for about 2 minutes and add the oil to the mixture and mix for 30 seconds.
  6. Add both the 7 qt & 1 qt water to the mixing bowl.
  7. Quickly add the dough hook on, wheel the bowl up, and mix for 15 minutes at slow speed.
  8. Wheel bowl down, take hook off, and place batch on table
  9. Dough should be hard, but not dry.
  10. *Make sure that you only used 8 qts water. – more water/softer the dough
  11. *Make sure the dough is cut and balled immediately
  12. *Cut 8-10 oz. dough balls. (put 2 together when tossing)
  13. *Use metal dough trays instead of plastic. lightly spray the
  14. *Trays with non-stick spray and cover with food bag
  15. *Place dough onto food/speed rack
  16. *Put dough into refrigerator immediately. don't oil balls
  17. *Use in 6-12 hours. (if dough seems to hard, stand covered at room temp for½-1 hour)
  18. *Rolling pin may be needed.

Place water and salt in mixing bowl. Stir and let salt dissolve for five minutes. Add flour, and mix for five minutes. Add oil last, and mix an additional fifteen minutes.

Scale, ball, and place dough balls in lightly oiled pans, and cover with plastic. Refrigerate until ready to use. This dough will be dry and harder than regular pizza dough, but proves very durable for acrobatic purposes.

 

 


 

Largest and Fastest Dough Procedure

 

Calculate the number of pounds or ounces of dough you need to make, keeping in mind, it’s best used within a twenty-four hour period. Current weight for largest stretch is 18oz, and five; 10oz dough balls are used for fastest.

 

     

High-Gluten, High-Protein flour 13.5% or similar

100%

50 lbs

80 degree water

56%

28 lbs

Instant Yeast

 

Small pinch

Honey

2%

16 oz

Salt
(keep separate as it can kill yeast)

2%

16 oz

Vegetable Oil 

3.75%

30 oz

  1. Put a bag of flour (50 lbs.) into the mixing bowl.
  2. Put salt and yeast in mixer bowl with flour.
  3. Mix all dry ingredients on low speed for 30 seconds.
  4. Stop mixer and add water
  5. Mix on low speed for 3 minutes or until a dough ball starts to form.
  6. Add Oil and Honey. Mix for 7 more minutes.
  7. Wheel bowl down, take hook off, and place batch on table
  8. Dough should be warm, but not too sticky.
  9. Let dough relax for 1 minutes.
  10. Cut and ball dough right away - 10 oz for Fastest Dough or 18 oz for Largest Stretch.
  11. Put dough balls into plastic dough trays, cross stack for 20 minutes, lightly mist with water, then nest trays.
  12. Use in 24 hours (if dough seems to hard, stand covered at room temp for½-1 hour)

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