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| golfnut - 9/14/2025 21:09 got a recipe for that crust?
Kinda tough to say so. I'm using 00 flour for the high heat. I don't really like the Commie measurement system, but it became easier when I decided to use it.
Shooting for 250 gram final dough balls, which is 8.8 ounces. 150 grams of flour plus 100 grams of water would get you 66.7% hydration, but I'm shooting for 70%. So, you just have to slightly modify those base numbers with the yeast, a little salt, maybe a bit of olive oil, and so forth. Doing the math that way makes it easily scaleable whether you want to cook 4 pizzas or 6 or 12. It's all a moving target too- if I worked at a restaurant where I did the same thing at the same time in the same conditions every single day I could be really consistent no doubt. But what happens in my real world is that one day I might make dough and be there to kinda babysit the whole process, another day I might start the dough and be busy running a piece of equipment miles away for the next several hours. | |
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Favorite homemade pizza recipe or frozen pizza
