Commercial Frozen Gluten-Free Pizza Dough: Cold-Dough Tapioca Extensibility
Commercial wholesale recipe for stretchable gluten-free pizza dough using ARCO Tapioca Starch. High extensibility, Neapolitan blistered crust.
Commercial pizza crust formulation for wholesale frozen pizza manufacturers. Utilizing ARCO Sweet Tapioca Flour delivers extreme dough stretchability on conveyor rollers and an airy, blistered Neapolitan-style crust in 800\u00b0F pizza ovens.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)5.5 kg
- Superfine White Rice Flour4.0 kg
- Psyllium Husk Powder & Methylcellulose300 g
- Extra Virgin Olive Oil800 g
- Cane Sugar150 g
- Cold Water (15\u00b0C)8.5 kg
- Fine Sea Salt200 g
Production & Culinary Method
Cold Water Spiral Dough Kneading
In a commercial spiral mixer, combine tapioca flour, rice flour, hydrocolloids, yeast, and sugar. Stream in cold water and olive oil. Mix on speed 1 for 4 mins, then speed 2 for 5 mins until an elastic, workable dough ball develops.
Portioning & Oiled Rounding
Divide into 250g dough balls with an automatic pizza divider. Place into oiled plastic dough proofing boxes.
Stretching & Par-Baking or Blast Freezing
Dust bench with ARCO Tapioca Flour. Hand-stretch or pass through a dual-roller pizza sheeter into 12-inch rounds with raised edge.