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:2.28
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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%444.60< These
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Water65.00%288.99< are
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Yeast0.75%3.33< your
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Salt2.00%8.89< ingredients
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Olive Oil1.50%6.67< in grams
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Total752.49
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%456.00< These
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Water60.00%273.60< are
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Yeast0.75%3.42< your
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Salt2.00%9.12< ingredients
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Olive Oil1.50%6.84< in grams
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Total748.98
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%490.20< These
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Water50.00%245.10< are
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Yeast0.75%3.68< your
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Salt2.00%9.80< ingredients
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Olive Oil1.50%7.35< in grams
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Total756.13
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Dough