RECIPE 👇
For six 16” pizza doughs:
- 1057g cold water (40°)
- 6.8g active dry yeast
- 1705g bread flour
- 56g olive oil
- 43g salt
-34g sugar
Bakers Percentages:
- Water: 62%
- Yeast: 0.4%
- Olive Oil: 3.3%
- Salt: 2.5%
- Sugar: 2.0%
Use my linked Dough Calculator to adjust this recipe however you’d like!! These dough balls and all dough balls I use for my pizzas are made using the “regular” thickness setting on my calculator 🍕
Happy baking!
#food #pizza
6 hours agorobb1983
Can anyone recommend the best flour/brand to use. I use strong bread flour an follow the recipe exactly but it always comes put very sticky
6 hours agonatypes_2
Solid recipe and I know your dough is good, so I'm going to try it. We have the same scale soooo dough should be perfect 😂
12 hours agokathy_mcdougall
I’ve made your dough recipe several times and it always turns out great, so thanks for that! I usually just make enough dough for 2x13” pies, but want to double up and freeze some. When should it go in the freezer, before or after a 2 day ferment? And…if before, do I still have to wait 2 days before I can make a pie? EDIT: I did some online research and learned that I should do a 2 day cold ferment, before freezing the dough. Then thaw 12 hours in the fridge, and 2-3 hours on the counter, when I want to make a pie. Has anyone else tried this, and was it successful?
13 hours agosskryp
can I just make this dough in the morning and let it rise sitting out for 4-6 hours and bake later that day/eve?
a day ago_thelittlekingkong__
Can I leave the dough out in room temperature for 12 hours after taking out from the fridge? instead of 3-5 hours?
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