Bubba's 33 Pizza Dough Preparation Flashcards

Vocabulary practice flashcards covering ingredients, mixing steps, temperatures, timing, equipment guidelines, and quality standards for Bubba's 33 pizza dough preparation.

Filtered Water (Pizza Dough Recipe)

$32\,\text{lbs}$ of cold filtered water at $38^\circ\text{F} - 45^\circ\text{F}$ placed in the mixing bowl in Step 1.

All Trumps Flour

$50\,\text{lbs}$ of flour carefully added to cold water in Step 1 of the pizza dough recipe.

Fine Sea Salt (Pizza Dough Recipe)

$18\,\text{oz (wt)}$ of salt slowly added within the first $30\,\text{seconds}$ of Step 2 mixing on SPEED 1.

Instant Dry Yeast & Dry Malt

$2.6\,\text{oz (wt)}$ of Instant Dry Yeast and $2.6\,\text{oz (wt)}$ of Dry Malt combined in a separate container and slowly added within the first $30\,\text{seconds}$ of Step 3 mixing.

Extra Virgin Olive Oil (Pizza Dough Recipe)

$20\,\text{oz (wt)}$ of olive oil slowly added within the first $30\,\text{seconds}$ of Step 4 mixing.

Pizza Dough Recipe Yield

Approximately $84\,\text{lbs}$ of total finished pizza dough per recipe batch.

Pizza Dough Shelf Life

Requires a minimum of $4\,\text{hours}$ refrigerated rest, with a maximum shelf life of $3\,\text{days}$.

Garlic Knots Preparation Requirement

Dough that has rested for $12\,\text{hours}$ in the dough cooler and reached $40^\circ\text{F}$ or below.

Step 1 Dough Rest (Autolyse)

Allowing mixed flour and water to sit undisturbed in the mixer for $20\,\text{minutes}$ to hydrate the flour, jump-start gluten development, and activate natural enzymes.

Hobart Mixer Model #HL662 Exception

Mixer model with NO STIR setting; requires mixing on Speed #1 for $2\,\text{minutes}$ instead during Step 1.

Hobart Mixer Identification Guide

A reference used to identify whether a Hobart mixer is model HL600 or HL662 by checking the spec plate for model, voltage, and speed settings.

Bulk Resting (Step 5)

Allowing dough to rest at room temperature in white dough tubs for $30\,\text{minutes}$ to develop robust flavor and an extensible, easy-to-stretch gluten structure.

Portioning & Balling Temperature

Pizza dough internal temperature must be between $67^\circ\text{F} - 72^\circ\text{F}$ before portioning and balling.

Dough Box Portioning Standards

$20\,\text{oz} = 5\,\text{each}$, $12\,\text{oz} = 6\,\text{each}$, $6\,\text{oz} = 12\,\text{each}$, and $44\,\text{oz} = \text{Focaccia Dough}$.

Cross Stacking

Placing dough boxes in the dough cooler in a staggered fashion to allow cool air flow until dough cools to an internal temperature of $45^\circ\text{F}$ (approx. $1\,\text{hr}$).

Pizza Dough Storage Temperature

Stored at $38^\circ\text{F}$ in the pizza dough cooler after sealing top box with a lid, labeling, dating, and initialing.

Pizza Dough Tempering Temperature

Dough must be rested at room temperature until it reaches a minimum serving/stretching temperature of $60^\circ\text{F}$ before stretching.

Maximum Dough Mix Time

Total mixing time for pizza dough should never exceed $11\frac{1}{2}\,\text{minutes}$.

Refrigerated Fermentation Purpose

Resting dough balls under refrigeration for a minimum of $4\,\text{hours}$ allows the dough to complete fermentation and provide desired flavor and texture.

Pizza Dough Quality Identifiers

Even color, slightly tacky but not overly sticky handling, finished temperature of $67^\circ\text{F} - 72^\circ\text{F}$, smooth and tightly balled, and evenly spaced in boxes.