---
title: "Restaurant Pizza Dough"
description: "A commercial pizza dough recipe yielding 55 consistent 300 g dough balls, with 62% hydration, cold fermentation, par-baking and storage controls."
url: https://rosuii.com/recipes/pizza-dough-recipe
lang: en
course: main
cuisine: Continental
difficulty: medium
prep_minutes: 45
cook_minutes: 6
total_minutes: 1491
yield: "55 dough balls for 10-inch pizza bases"
servings: 55
tags: ["veg-only", "mild"]
source: Rosuii (https://rosuii.com)
---

# Restaurant Pizza Dough

A commercial pizza dough recipe yielding 55 consistent 300 g dough balls, with 62% hydration, cold fermentation, par-baking and storage controls.

## Ingredients

- 10 kg High-protein wheat flour, 11.5% to 12.5% protein
- 25 g Instant dry yeast
- 150 g Sugar
- 6.2 litres Chilled water, 2°C to 5°C
- 220 g Salt
- 200 g Soybean oil, neutral flavour
- 300 g Wheat flour, for light bench dusting
- 300 g Semolina, for trays or pizza peel

## Equipment

- Commercial spiral or planetary mixer
- Digital platform scale
- Digital probe thermometer
- Food-safe dough trays with lids
- Dough cutter or bench scraper
- Pizza deck oven or conveyor oven
- Wire cooling racks
- Refrigerator maintained at 2°C to 4°C

## Method

1. **Prepare the production area** — Chill the measured water to 2°C to 5°C and confirm that the refrigerator is holding between 2°C and 4°C. Prepare clean, dry dough trays and set the scale to grams before mixing begins.
2. **Combine the dry ingredients** — Place the high-protein flour, instant dry yeast and sugar in the mixer bowl. Mix on low speed for 1 minute until the yeast and sugar are evenly dispersed with no visible concentrated patches.
3. **Start dough hydration** — Reserve approximately 300 ml of the chilled water and add the remainder while mixing on low speed. Mix for 3 minutes until no dry flour remains and the dough forms a rough, shaggy mass.
4. **Add salt and oil** — Dissolve the salt in the reserved water, add it gradually and mix for 2 minutes. Add the soybean oil, then mix on medium speed for 6 to 8 minutes until the dough is smooth, elastic and reaches 24°C to 26°C.
5. **Rest the mixed dough** — Transfer the dough to a lightly oiled food-safe container and cover it immediately. Rest at 24°C to 26°C for 15 minutes; the dough should relax slightly without doubling in volume.
6. **Divide equal dough balls** — Cut and weigh the dough into 300 g pieces within 20 minutes of mixing. Round each piece into a tight, smooth ball with the seam closed underneath, correcting the weight before final rounding.
7. **Cold ferment the batch** — Place the balls in covered trays with enough space for expansion and refrigerate at 2°C to 4°C for 24 to 48 hours. Properly fermented balls will expand, feel aerated and show small gas bubbles without collapsing or spreading into each other.
8. **Temper and open bases** — Remove only the quantity needed for the next service period and hold covered at 24°C to 28°C for 60 to 90 minutes. Stretch each ball to a 10-inch base when it feels relaxed and extends without tearing or springing back strongly.
9. **Par-bake for fast service** — Dock the centre of each base while leaving the rim intact, then bake at 250°C to 280°C for 2 to 3 minutes. Remove when the surface is dry and set but still pale, with only light spots underneath and no hard browning.
10. **Cool store and finish** — Cool par-baked bases in one layer on wire racks for 20 to 30 minutes, then pack only when no warmth or steam remains. Refrigerate at 2°C to 4°C for up to 48 hours, or freeze at minus 18°C for up to 30 days. Add toppings and finish at 250°C to 280°C for 3 to 5 minutes until the rim is browned and the bottom is crisp.

## Notes

**This commercial pizza dough recipe produces 55 consistent 300 g dough balls for 10-inch medium-crust pizzas.** The formula uses 62% hydration and a 24 to 48-hour cold fermentation, giving the kitchen a workable dough with better flavour, controlled browning and enough strength for hand stretching or pressing. The planned sellable dough weight is 16.5 kg, with a small allowance for mixer, bench and scale residue.

## Why this dough suits commercial service

**A controlled dough system lets a food cart or restaurant sell the same pizza size throughout the day.** Dough can be mixed during a quiet production period, fermented under refrigeration and brought out in measured quantities before service. This reduces urgent mixing, uneven proofing and dependence on one experienced pizza maker.

The 300 g portion is suitable for a 10-inch medium crust. A thinner product can use a lower ball weight, but that becomes a different yield standard and should be tested before changing the menu specification. For a fast counter, the bases can also be par-baked, cooled and finished with toppings only after an order reaches the kitchen.

## Ingredient quality and selection

**Flour consistency matters more than buying the most expensive flour available.** Use wheat flour with approximately 11.5% to 12.5% protein and enough gluten strength to hold a 62% hydration dough. Weak flour may feel soft at first but can tear during stretching, absorb sauce and produce a dense or fragile base.

### Control flour and water together

**Hydration must be adjusted against the actual flour, not against appearance alone.** This formula contains 6.2 litres of water for every 10 kg of production flour. During humid weather, a flour batch may absorb slightly less; in dry storage, it may need slightly more. Test any adjustment in increments of 100 g water per 10 kg flour and record the result rather than changing it freely during every mix.

Use chilled potable water to control the finished dough temperature. In a hot Bangladeshi kitchen, room-temperature water can push the dough above 27°C during mechanical mixing, causing faster fermentation before the batch reaches refrigeration. Water at 2°C to 5°C normally provides better control, although the correct temperature depends on the mixer, flour temperature and room conditions.

### Protect yeast performance

**Fresh, correctly stored yeast is essential for predictable batch timing.** Keep instant dry yeast sealed away from steam and humidity, and follow the supplier's refrigerated storage instruction after opening. The yeast level is intentionally moderate because the dough ferments for at least 24 hours.

Sugar supports browning in deck and conveyor ovens that may not reach traditional pizza-oven temperatures. Neutral soybean oil improves handling, reduces sticking and keeps the finished crust tender. Neither should be increased casually because excess sugar burns during finishing and excess oil weakens the dough structure.

## How the technique controls the dough

**The finished dough temperature should be 24°C to 26°C after mixing.** This measurement is more reliable than judging the dough only by touch. A colder dough ferments slowly, while an overheated dough may expand too quickly, become sticky and exhaust its yeast before service.

Addition order also matters. Develop a rough gluten structure before the oil is fully incorporated because early fat coating can slow water absorption. Mixing is complete when the dough is smooth, elastic and can stretch into a thin membrane without tearing immediately. Do not keep mixing merely to achieve a perfectly polished surface if the dough temperature is already approaching its limit.

The short covered rest after mixing lets the gluten relax before division. Dough balls must be closed tightly enough to retain gas but not repeatedly kneaded on the bench. During cold fermentation, covered trays prevent skin formation while leaving enough room for each ball to expand without joining the next one.

## Scaling the batch safely

**Scale every ingredient by weight and keep the baker's percentages unchanged.** The core formula is 100% flour, 62% water, 2.2% salt, 2% oil, 1.5% sugar and 0.25% instant dry yeast. A half batch uses exactly half of each core ingredient, while a double batch uses twice each amount.

Large batches may still behave differently because a bigger dough mass heats more quickly in the mixer and cools more slowly in the refrigerator. Never exceed the mixer's rated dough capacity. If doubling the formula raises the finished dough temperature or delays portioning, make two separate mixes instead of one oversized batch.

When changing fermentation from 24 hours to 48 hours, do not automatically add yeast. Keep refrigeration at 2°C to 4°C and test the schedule with one controlled batch. Yeast changes should be made only after checking dough temperature, refrigerator temperature and actual proofing time.

## Portioning and yield control

**Every dough ball should leave the scale at 300 g, not at an estimated handful size.** The mixed formula produces 16.795 kg of core dough before handling loss. The target output is 55 balls, or 16.5 kg of sellable dough, leaving 295 g for scale variation, mixer residue and production checking.

Set an acceptable internal tolerance, such as 298 g to 302 g, and correct each piece before rounding. Adding scraps to an already rounded ball creates a weak seam, so weight correction should happen first. Keep cut pieces covered because exposed dough develops a dry skin that appears as hard flakes or tears in the baked crust.

Ball weight must remain connected to pizza diameter, rim style and topping load. If staff use 320 g for some orders and 280 g for others, the batch may still look complete while losing sellable units. A written [portion control](/blog/restaurant-portion-control-guide) standard protects both yield and customer consistency.

## Par-baking and service holding

**Par-baking is useful when speed is more important than producing every pizza directly from raw dough.** Open the base to its specified diameter, dock the centre while leaving the rim untouched and bake only until the surface is set. A properly par-baked base stays pale, remains flexible and shows only light spotting underneath.

Cool bases in a single layer on wire racks. Stacking them while warm traps steam, making the bottoms wet and encouraging bases to stick together. Once completely cool, pack them in food-safe bags or covered containers, label the production time and keep them at 2°C to 4°C for up to 48 hours.

For longer storage, freeze cooled par-baked bases at minus 18°C and use within 30 days for best quality. Separate them with food-safe sheets so staff can remove only the required quantity. Finish refrigerated or thawed bases in a fully preheated oven; do not leave them at room temperature for an entire shift.

A finished pizza should ideally go straight to the customer. If a slice needs reheating, use a 220°C to 240°C oven for approximately 2 to 3 minutes until the base is crisp and the topping is steaming hot. Microwave reheating softens the crust and should not be the standard service method.

## Mistakes that cost money

**The most expensive dough mistakes are uncontrolled temperature, inaccurate portions and poor storage.** Warm dough may overproof before the dinner rush, while cold, underproofed dough resists stretching and springs back. Both conditions slow service and increase rejected bases.

- **Adding flour during shaping:** Heavy bench flour changes the crust, burns on the oven floor and hides an overhydrated or overproofed dough problem.
- **Using volume measures:** Cups and spoons are not accurate enough for commercial flour, salt or yeast control.
- **Stacking warm par-bakes:** Trapped moisture creates soggy bases and shortens usable holding quality.
- **Overloading the cold room:** Closely packed hot dough trays can raise cabinet temperature and cause uneven fermentation.
- **Mixing old and new balls:** Different fermentation ages stretch, brown and rise differently during the same service.

## Keeping dough cost stable

**Stable cost comes from controlled yield rather than reducing essential ingredients.** Flour dominates the batch because of its quantity, while flour grade, supplier consistency and purchase size move the cost most. Yeast, oil, semolina and dusting flour are smaller inputs, but careless dusting and discarded overproofed dough can create avoidable loss.

Track flour issued, finished balls produced, par-baked bases stored and dough discarded. Use [recipe costing](/blog/recipe-costing-restaurant) to compare the theoretical 55-base yield with actual output, and apply [inventory management](/blog/restaurant-inventory-management) to rotate flour and yeast by received date. Rosuii can record raw materials as stock and use productions to turn them into a defined batch of finished dough balls or bases, with wastage entered separately.

## Cost drivers

Flour dominates the ingredient cost because it forms most of the batch, and its cost moves with protein grade, supplier and purchase volume. Oil, yeast and semolina contribute less, while overproofing, inaccurate ball weights and excessive dusting increase the effective cost per sellable base.

## FAQ

### Can this pizza dough recipe be doubled in one mixer?

Yes, but only if the total dough weight stays within the mixer's rated capacity and the finished dough remains between 24°C and 26°C. If the larger batch overheats or takes too long to divide, make two separate mixes with identical percentages.

### How long can raw dough balls stay refrigerated?

Hold covered dough balls at 2°C to 4°C for 24 to 48 hours. Use the oldest labelled batch first, and discard balls that have collapsed, developed a dry skin, leaked liquid or acquired an abnormal smell.

### Can all-purpose flour replace high-protein flour?

It can be tested, but weaker flour may need lower hydration and can tear under heavy toppings. Start by reducing water by 200 to 300 g per 10 kg flour, then run a small controlled batch before changing the commercial specification.

### How many pizzas should this batch produce?

The target is 55 dough balls at 300 g each for 55 consistent 10-inch medium-crust pizzas. The theoretical core dough weight is 16.795 kg, with 295 g allowed for mixer residue, weighing variation and production checks.

### Can par-baked bases be held at room temperature during service?

Keep the main stock refrigerated at 2°C to 4°C and remove only a short-service quantity. Do not leave the full batch exposed for an entire shift, because the bases dry out, absorb humidity and lose finishing quality.

---
Canonical: https://rosuii.com/recipes/pizza-dough-recipe
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