TAPS Fish House & Brewery – Pizza Dough


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.


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


  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.

Published on by

Print Friendly, PDF & Email