Pizza Dough
63% Hydration Calculator
Ingredients
Total Weight: (g)
Max 1000g flour in kitchenaid
- g '00' Flour
- g Water
- g Salt
- g Yeast
1st proof 2.5 hours (add 0.5 hour if less than 21°C), 2nd proof 1 hour
Method
- Add everything to Kitchenaid and mix with dough hook
- Once everything is combined knead for 5 minutes
- Bulk proof until it has doubled in size
- Divide into individual dough balls and let proof for another 1 hour