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: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%975.00< These
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Water65.00%633.75< are
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Yeast0.75%7.31< your
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Salt2.00%19.50< ingredients
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Olive Oil1.50%14.63< in grams
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Total1,650.19
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60% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,000.00< These
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Water60.00%600.00< are
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Yeast0.75%7.50< your
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Salt2.00%20.00< ingredients
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Olive Oil1.50%15.00< in grams
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Total1,642.50
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50% Hydration Dough
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IngredientBakers %Amount
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Flour100.00%1,075.00< These
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Water50.00%537.50< are
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Yeast0.75%8.06< your
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Salt2.00%21.50< ingredients
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Olive Oil1.50%16.13< in grams
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Total1,658.19
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Dough