5 Styles4 SizesBaker %
Flour
605g
Type 00 / bread
Water
375g
62% hydration
Salt
18.1g
3%
Yeast
1.8g
active dry
Dough Ball
250g each
Total Dough
1000g
Fermentation
24-72 hr
How It Works
1
Pick Style
Neapolitan, NY, etc.
2
Set Count
Pizzas and size.
3
View Recipe
All ingredients.
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