American Style Dough made with PZ44®

American style pizza dough is very similar to New York style dough, but thicker, has a higher oil content, and is usually denser. American Style dough is meant to be hand-stretched. There are many variations used by pizzerias across the country. Some American doughs are high hydration – making a product that holds up to being in a pizza box without becoming tough and leathery, while others are made with a lower hydration level to give it a denser, more filling crust.

This dough recipe uses the dough conditioner PZ44® to help speed along gluten development so that it can be used in as little as three hours but ideally in eight, rather than waiting 24-48 hours. This is routinely called “emergency” dough.

In addition to speeding along gluten development, PZ44® also makes the dough easier to stretch, helps eliminate snapback, and enhances browning. PZ44® can be added to any dough recipe as 1-2% of flour weight.

Preparation Steps

Most planetary mixers mix dough on speed one. Consult your user’s manual for more information.

Place flour and all dry ingredients into the mixer together (including the PZ44®) and blend for 30 seconds.

If you are making this as “emergency” dough that will be used in as little as three hours, use five ounces of Instant Dry Yeast. Otherwise, use 1.5 ounces of yeast if you will be using it in 24-48 hours.

Add water and mix for 3 minutes. Most of the water should have been taken up into the flour at this point.

Add oil and continue mixing for an additional 7 minutes or until dough is smooth and silky.

Roll into dough balls and place onto a full-size sheet pan allowing 2-3 inches of room on each side for the dough ball to expand. Quickly spray the tops of the dough balls with a non-stick spray, cover with plastic wrap or a food-grade sheet pan bag, mark with the style, size, date, initials, and time – if desired.

For emergency dough: Allow to sit at room temperature for one hour before refrigerating.

For dough to be used in 24-48 hours: Refrigerate immediately.

Remove from cooler and allow to warm up at room temperature for 30-60 minutes before using.

Starters can be added to this recipe up to 20% of flour weight. Decrease flour and water in this recipe by the same amount contained in the starter.

- High Gluten Flour 13-14.5% General Mills All Trumps® Preferred 100%
- Water 54%
- PZ44® Dough Conditioner 2%
- Salt 2%
- Sugar 1%
- Instant Dry Yeast 2%
- Vegetable Oil 2%

Use Baker’s Percent to increase or decrease batch sizes.

Refer to your mixer’s Capacity Chart for the maximum size batch of dough it can handle.

[sebastiank]

First of, thanks for your video looks like you are working on a professional level with one exception, let me explain :)

I dont know why you would use atrificial enzymes to speed up your fermentation process.

Setting up the dough at the end of the workday for the next day should be the easiest thing in the world and doesnt need to be sped up since the yeast needs time to develop flavor and Reduce the ATI's and Fodmaps inside the dough making it edible in the first place, while your work seems to be of top class, the use of procts like PZ44 and artificial enzymes should ALWAYS be avoided to bring your customers the highest quality organic dough.


Greetings from germany.