Pizza Dough Calculator
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ABCD
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Number of 330G Dough Balls:
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You enter this number:6
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This dough has less than 1% yeast, so it is best suited for a long rise at room temp of 10-12 hours, or a refrigerated rise of 24-36 hours for a dough that has a good flavor profile. This works good with King Arthur Bread Flour and Tipo 00
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65% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,170.00< These
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Water65.00%760.50< are
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Yeast0.75%8.78< your
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Salt2.00%23.40< ingredients
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Olive Oil1.50%17.55< in grams
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Total1,980.23
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,200.00< These
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Water60.00%720.00< are
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Yeast0.75%9.00< your
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Salt2.00%24.00< ingredients
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Olive Oil1.50%18.00< in grams
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Total1,971.00
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,290.00< These
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Water50.00%645.00< are
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Yeast0.75%9.68< your
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Salt2.00%25.80< ingredients
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Olive Oil1.50%19.35< in grams
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Total1,989.83
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Dough