Pizza Today - January 2017 - 28

"%" key and read 0.0625 kilograms
(IDY: 12.5 x 0.4 press the "%" key
and read 0.05 kilograms.) (CY:
12.5 x 1 press the "%" key and read
0.125 kilograms.)
Water: 12.5 x 58 press the "%"
key and read 7.25 kilograms.
Note: you can manipulate the
size of your dough formula up or
down by adjusting the flour weight
but always remember that the
ingredient weights will always be
shown in the same weight units
(pounds, ounces, grams, kilograms,
etc.) that the flour weight is shown
in.
For a thin crust pizza here is a
typical formula that has worked
well for me for the past 30 years.
Flour (12.2 to 14+ percent protein
content) 100 percent
Salt: 1.75 percent
Sugar: (optional) 2 percent
Oil: 2 percent
Yeast: 0.5 percent Active Dry Yeast/
ADY or 0.4 percent instant dry yeast or
compressed yeast/CY at 1 percent
Water: 62 percent (variable)
Since you want the dough to be sized
on 12.5 kilograms of flour, just plug
in 12.5 kilograms for the flour weight
and follow the steps shown above for
converting the percentages into ingredient weights.
To make a premix from the above
dough formulations place 100 grams of
flour in a container then add the salt,
sugar (if used), and yeast (only if IDY
is being used). If IDY is not being used
the yeast (ADY or CY) will need to be
added separately at the time the dough
is mixed. Stir the above dry ingredients together and place into a suitable
container such as a plastic bag making
sure to identify the type of pizza the mix
is intended for as well as the date that
the mix was made. Securely close the
bag (a twist tie works well) and set aside
to store at room temperature until used.
These dry mixes will keep for up to
2 8 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 7

30 days.
To use the dry mix, first add the water
to the mixing bowl, followed by the
weighed amount of flour (12.5 kilograms) If ADY is to be used it will need
to be weighed and activated in 250-ml/
grams of warm water (100 to 105 F/37.7
to 40.5 C). Once activated, it can be
added at the same time the premix is
added. If CY is to be used it should be
crumbled and added just as it is at the
time the premix is added. There is no
need to suspend CY in water prior to
addition to the mixing bowl.
We have found it best to hold the
oil out of the dough until the flour has
had a chance to hydrate which normally
takes about two minutes of mixing at
low speed. Once dry flour is not visually
seen in the bowl the oil can be added
and the dough mixed and managed in
your normal manner.
There are advantages to making a
dough premix which include keeping your ingredient amounts (dough

formulation) as proprietary information
from your staff, reducing ingredient scaling error as all of the ingredients can be
weighed and assembled into the premix
bags by a trusted employee rather than a
number of different employees who may
become distracted while weighing the

ingredients. It can also speed
up and simplify your doughmaking process as all that is
now required is to add the
measured amount of water at
the correct temperature, then
add the flour followed by the
premix and possibly the yeast
if it is not included in the premix. Then mix for about two
minutes at low speed, add the
oil and continue mixing the
dough in your normal manner.
A number of large pizzeria
chains have adopted the use
of premixes or "goodie bags"
as they are sometimes referred
to as with excellent success for
the very reasons cited above.
The main thing to remember
is that the premixes need to
be made specific to the size
of dough being made (amount of flour
used) with one premix bag intended for
each dough. If the amount of flour used
in the dough is changed the weights of
ingredients contained in the premix bag
will need to be adjusted to reflect the
new flour weight.
Note: The small amount of flour used
in making the premix is not included
in the total flour weight. The flour does
not even need to be the same type of
flour that the dough is made from. For
example, a bag of flour could be opened
and set aside for use in making all of the
premix bags needed regardless of the
type of flour used in the dough formulation. In many instances we find that the
small amount of flour used in the premix
is either semolina flour or in some cases
even corn flour. The type of flour really
doesn't matter as it has essentially no
impact upon the dough or finished crust
in any way. Instead, the flour in the
premix is used as a diluent for the other
premix ingredients and to mask the
identity of the ingredients present in the
premix. n
TOM LEHMANN is a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.
http://www.PIZZATODAY.COM
Pizza Today - January 2017

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