Dough recipe for blodget oven

[jimmylorenzetti]

I'm using a blodgett deck oven at work that cooks at 525 to 550 D.F.
Any suggestions for a tastier dough recipe? I use a whole wheat flour and the dough is good, just looking for something different with some more flavor or sweeter taste. Any suggestions are welcome, Thank You.

[brickie in oz]

I use this all the time and get good results with pizza and bread.

250 grams unbleached flour. (or multiples) All other ingredients are per 250 grams of flour.
1 teaspoon dry yeast. (best stored in the freezer for longer life)
1 teaspoon sugar.
1/2 teaspoon powdered milk.
1/2 teaspoon salt.
1/2 teaspoon veggie oil.
Luke warm water, 160 ml which is equal to 65% hydration.

[dmun]

Sweeter? Hmm. You might find that whatever dough recipe you're using, it will taste better by reducing the yeast, and using at least 24 hours of cold retardation before using the dough. Most pizza parlor crust tastes like raw flour to me.

[jimmylorenzetti]

Not sure the exact numbers but we only use about 1/8 to 1/4 keg of cake yeast to a 25 pound bag of flour, we use veg oil about 1tsp of sugar and 1Tsp salt and 1 egg and 192 ounces of water. We put the dough in the walk in fridge over night and the next day weigh and shape into rounds.
What does the powdered milk do for the dough?
Thanks for the responses, kep them comming please.

[brickie in oz]

Originally Posted by jimmylorenzetti

What does the powdered milk do for the dough?

Gives it a better flavour and fluffier dough.

[jimmylorenzetti]

I know some pan pizza recipes call for it, just have not heard of it in thin crust.
I'LL give it a try thanks.