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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About Pizza Dough

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