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
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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%390.00< These
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Water65.00%253.50< are
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Yeast0.75%2.93< your
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Salt2.00%7.80< ingredients
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Olive Oil1.50%5.85< in grams
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Total660.08
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%400.00< These
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Water60.00%240.00< are
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Yeast0.75%3.00< your
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Salt2.00%8.00< ingredients
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Olive Oil1.50%6.00< in grams
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Total657.00
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%430.00< These
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Water50.00%215.00< are
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Yeast0.75%3.23< your
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Salt2.00%8.60< ingredients
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Olive Oil1.50%6.45< in grams
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Total663.28
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Dough