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:1.5
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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%292.50< These
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Water65.00%190.13< are
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Yeast0.75%2.19< your
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Salt2.00%5.85< ingredients
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Olive Oil1.50%4.39< in grams
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Total495.06
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%300.00< These
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Water60.00%180.00< are
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Yeast0.75%2.25< your
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Salt2.00%6.00< ingredients
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Olive Oil1.50%4.50< in grams
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Total492.75
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%322.50< These
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Water50.00%161.25< are
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Yeast0.75%2.42< your
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Salt2.00%6.45< ingredients
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Olive Oil1.50%4.84< in grams
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Total497.46
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Dough