Pizza Dough Calculator
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ABCD
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Number of 300G Dough Balls:
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You enter this number:1
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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%178.00< These
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Water65.00%115.70< are
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Yeast0.75%1.34< your
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Salt2.00%3.56< ingredients
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Olive Oil1.50%2.67< in grams
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Total301.27
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%183.00< These
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Water60.00%109.80< are
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Yeast0.75%1.37< your
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Salt2.00%3.66< ingredients
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Olive Oil1.50%2.75< in grams
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Total300.58
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%195.00< These
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Water50.00%97.50< are
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Yeast0.75%1.46< your
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Salt2.00%3.90< ingredients
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Olive Oil1.50%2.93< in grams
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Total300.79
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Dough