Apizza Scholls Dough Recipe

Name: Apizza Scholls Dough Recipe
Ingredients: flour - 100 (1189); 80 hydration; 21 of total flour; poolish is 20 of total flour at a 1:1 flour to water ratio + idy; preferment; salt - 2; water - 63

Scale:

🥘 Ingredients

flour - 100 (1189)
hydration
80
of total flour
21
poolish is 20 of total flour at a 1:1 flour to water ratio + idy
preferment
salt - 2
water - 63

1

Gather preferment , of total flour , hydration , flour - 100 , water - 63 , salt - 2 , poolish is 20 of total flour at a 1:1 flour to water ratio + idy .

preferment, of total flour: 21, hydration: 80, flour - 100 (1189), water - 63, salt - 2, poolish is 20 of total flour at a 1:1 flour to water ratio + idy
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**[Recipe Example](https://www.pizzamaking.com/forum/index.php?topic=11994.msg563037msg563037)** So if you wanted a formula for 3 - 18" dough balls the formula would look like this -
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Preferment
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Flour - 250g Water - 200g IDY - .13g
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Final Dough
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Flour - 939g Water - 564g Preferment - 451g Salt - 26g IDY - .38g
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**[The Recipe](https://www.pizzamaking.com/forum/index.php?topic=11994.msg563018msg563018)**
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Preferment
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Flour - 100% (Central Milling Keith's Best) Water - 80% Instant Yeast - .0512%
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Mix with 95 degree water and ferment in a 75 degree environment for 14 hours
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Final Dough
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Flour - 100% (Central Milling Artisan) Water - 60% Preferment - 48% Salt - 2.8% Instant Yeast - .04%
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Mix with spiral for 8 minutes in first. Shoot for 75 degree final dough temp.
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Bulk for 3 hours and 45 minutes with 4 stretch and folds every 45 minutes.
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Scale, ball and let rest for 2 hours in 75 degree environment.
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**[Kitchen Temperature](https://www.pizzamaking.com/forum/index.php?topic=11994.msg123994msg123994)** Around 74*
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**[Type of Flour Used](https://www.pizzamaking.com/forum/index.php?topic=11994.msg280813msg280813)** Central Milling Type 70 Malted at 62-65% Hydration and no longer use olive oil
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**[Notes on Process and Recipe Changes](https://www.pizzamaking.com/forum/index.php?topic=11994.msg123707msg123707)** A day's process is this...
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Make poolish at approx. 9:30 pm
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At 10:30 am, mix poolish with remaining final dough ingredients. Mix on first speed with a spiral hook for approx 8-10 minutes. We want the dough to be around 80 degrees when it comes out of the bowl.
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Divide dough into 2 separate dough tubs. By this point it is 11am
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Stretch and fold every 45 minutes.
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2:30 we scale and ball the dough. It takes us half an hour to do 110 skins.
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At this point we evaluate the dough and whether it needs a chill in the walk in or not. On average, we may roll the dough into the walk in for 15 minutes.
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If we did our job, dough should be ready to roll at 5pm
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During production, put the rack of dough into the walk in for 10 minute periods. On hotter days, we may do this 3-4 times over the 5 hour production. Some nights, it might only be once or twice.