TAPS Fish House & Brewery – Pizza Dough

9

Maiale Pizza Dough

Recipe type: Yield: 10 10″ Pizzas Prep time: Cook time: Total time:


Maiale Pizza is a delicious, spicy, signature pizza of Chef Tom Hope and TAPS Fish House & Brewery here in Southern California consisting of Bacon, fennel sausage, salami, quanchale, tomatoes, mozzarella and arabiatta sauce.

Ingredients:

  • 9.6 lb All-purpose flour
  • 6 1/2 qt Water – warmed and separated
  • 3 oz Wheat germ
  • 6 oz Rye flour
  • 3 oz Active Dry Yeast
  • 9.6 lb Caputo flour
  • 6 T Barley malt

Directions:

  1. Put 1 oz of yeast into 5 1/2 qts of warm water reserving 1 qt for later.
  2. Weigh out 9.6 lbs of Caputo flour and add wheat germ and rye flour.
  3. Add and combine the yeast mixture with flour in a large mixing bowl for 1 minute on low speed.
  4. Finish the dough by adding 1 qt of warm water, all purpose flour and Barley Malt.
  5. Mix for another 7 minutes.
  6. Weigh the dough in boles of 10 ozs.

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