United States Pizza Team

“Official Dough Throwing Recipe”

13 quarts of COLD water
1.5 oz of yeast
50lbs of flour (high gluten high protein at least 13.5%)
30 oz of salt
3 oz of sugar
20 oz of vegetable or salad oil

Mix Salt into 12 quarts of water. Make sure you mix the salt until it dissolves well at least 3-5 minutes. Add 50lb bag of flour except for one cup. Take the one cup of flour and one quart of water then add yeast and sugar in separate container. Mix with wire Wisk for about 2 minutes. Then add mixture into mixing bowl. Add the Dough hook on, wheel the bowl up and mix on low for 15 minutes. Cut and ball dough immediately. Lightly spray trays with non-stick and cover with food bag or other dough trays. Put dough into refrigerator immediately. Don’t oil dough balls. Use in 6-12 hours.


	“Official Dough Throwing Recipe” 13 quarts of COLD water 1.5 oz of yeast 50lbs of flour (high gluten high protein at least 13.5%) 30 oz of salt 3 oz of sugar 20 oz of vegetable or salad oil Mix Salt into 12 quarts of water. Make sure you mix the salt until it dissolves well at least 3-5 minutes. Add 50lb bag of flour except for one cup. Take the one cup of flour and one quart of water then add yeast and sugar in separate container. Mix with wire Wisk for about 2 minutes. Then add mixture into mixing bowl. Add the Dough hook on, wheel the bowl up and mix on low for 15 minutes. Cut and ball dough immediately. Lightly spray trays with non-stick and cover with food bag or other dough trays. Put dough into refrigerator immediately. Don’t oil dough balls. Use in 6-12 hours.