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:8
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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%1,560.00< These
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Water65.00%1,014.00< are
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Yeast0.75%11.70< your
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Salt2.00%31.20< ingredients
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Olive Oil1.50%23.40< in grams
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Total2,640.30
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,600.00< These
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Water60.00%960.00< are
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Yeast0.75%12.00< your
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Salt2.00%32.00< ingredients
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Olive Oil1.50%24.00< in grams
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Total2,628.00
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,720.00< These
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Water50.00%860.00< are
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Yeast0.75%12.90< your
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Salt2.00%34.40< ingredients
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Olive Oil1.50%25.80< in grams
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Total2,653.10
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