Pizza Dough

  • 20 oz. water at 70° F.
  • 2 grams of dried yeast
  • 40 oz. flour (General Mills Gold Medal or Neapolitan)
  • 1 oz. Kosher salt

Pizza Pinwheels

  • 15 oz. Ham, shaved paper thin
  • 1 cup flour (General Mills Gold Medal or Neapolitan)
  • 20 oz. mozzarella, grated
  • 2 cups baby Arugula




Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Side Dish


  1. Pizza Dough: Place dough hook onto mixer.
  2. Add 70° F. water and yeast to the mixing bowl. Mix using a wire whisk.
  3. Place mixer at the lowest setting. Gradually add flour and mix for 5 minutes.
  4. Add salt and continue to mix for another 5 to 7 minutes.
  5. Adjust mixer to speed 2 and mix dough for 3 final minutes.
  6. Scale dough into 11 ounce balls cover and refrigerate overnight.
  7. The following day remove the dough from the refrigerator and allow to rest at room temperature for 6 hours at 70° F.
  8. Pizza Pinwheels: Dust a wood surface with the flour and stretch the pizza dough into 12-inch circles.
  9. Arrange the remaining ingredients on top of the stretched pizza dough.
  10. Roll the pizza into a log form. Cut into ¾ inch circles. Place onto a non-stick baking tray.
  11. Place into a pre-heated 350° F. oven for 8 to 10 minutes. Remove and serve immediately.