Pizza Clasica
Dough parameters:
440g
Balls weight
1szt.
Dough balls
65%
Hydratation
48h
Time
Pizza type: Neapolitan style pizza
Dough parameters:
Dough balls:1szt
Balls weight:440g
Hydratation:65%
Total time:48
Time in RT:1
Time in CT:47
Ingredients Flour: 263g (W ~380)
Water: 171g
Yeast:0.60g
Salt:: 7g
Dough parameters:
Dough balls:1szt
Balls weight:440g
Hydratation:65%
Total time:48
Time in RT:1
Time in CT:47
Ingredients Flour: 263g (W ~380)
Water: 171g
Yeast:0.60g
Salt:: 7g
Ingredients
263g
Flour
171g
Water
0.60g
Yeast
7g
Salt
Notes
My NY Pizza dough recipe. I do salt by flour weight, so I just put in numbers until the salt came out to the right number. I use 3% salt. Also I mix my own flour to get around 15-16% protein. This is for a 16inch as that’s as large as my pizza oven can handle.
https://pizzadoughaddicts.com/przepiszkalkulatora/pwpmdvpyjb/