• steve228uk@lemmy.worldOP
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      1 year ago

      I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.

      Yield: 2x pizza

      275g dough ball

      57% hydration

      333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%