Tom's Pizza Dough Recipe
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Tom's Pizza Dough Recipe
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See more at
https://aeromir.com/pizza
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Makes 1 ball of dough
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Weight
(grams)
PercentIngredientNotesSource
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320100%FlourCaputo '00' Pizzaria flourhttps://aeromir.com/pizzaflour
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4.801.50%Active dry yeastRed Star Active Dry Yeasthttps://aeromir.com/dryyeast
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6.402.00%Diastatic maltHoosier Hill Farm Dry Malt (Diastatic) baking Powderhttps://aeromir.com/malt
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6.402.00%Fine sea saltLa Baleine French Fine Sea Salthttps://aeromir.com/seasalt
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4.481.40%Extra virgin olive oilPompeian Robust Extra Virgin Olive Oilhttps://aeromir.com/oliveoil
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19561%Water (90F)Thermpen Mk4 instant read thermometerhttps://aeromir.com/thermapen
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General Instructions
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All ingredients are a percentage of the weight of your dough.
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Only change the yellow background cells. Everything else is calculated for you.
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We live at 6800 feet elevation. You may need to adjust these slightly if you live closer to sea level.
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Our humidity is fairly constant around 22%. If you live in a humid area, you may need to lower the hydration (water percentage).
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Cooking Instructions
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Measure water and put 40g in a food prep bowl
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Add the yeast and whisk for 30-sec. Let is sit for at least 5-minutes.
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In a larger bowl, add flour, malt and olive oil
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Add the activated yeast after it has activated for at least 5-minutes
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Add the salt
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Stir to combine
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Knead the dough for 5-10 minutes
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Placed kneaded dough in a proofer or cover with a clean towel and put in a warm area (around 75F to 80F if possible)
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Let the dough rise for 90-minutes or more
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Dough is ready to use
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NOTE: Some of these links are affiliate links to help support the Aeromir website.
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