Pizza Dough

{66 g} Makes 5

8" average pizzas (200g/each)

{57 g} 3

Ken sized pizzas (350g)

{65 g} 3.4533333

single 300g

{78 g} 4.144

single 250g

Pizza Cooking Times

@ 500F/260C, Well Done 11-12m

@ 550F/287C, Barely Done 7-8m,Medium 8-9m,Well Done 9-10m.

3-5 minute reheat interval between pizza recommended.

Bread is done at 205F/96C.

Overnight Dough

Poolish night before

Add to mixer bowl, mix until all ingredients are wet.
Cover and rest overnight at room temp.

300 g

flour(!50.0% !)

300 g

water(!50.0% !)

1/4 tsp {1.0 g}

yeast(!0.2% !)

Day of 3+h before eating

Mix dough 3h before eating time. Mix 10-15m.

300 g

AP flour(!50.0% !)

2 1/2 tsp {10 g}

instant yeast(!1.7% !)

100 g

water (100F/37C)(!16.7% !)

15 g ( 2 1/2 tsp )

fine sea salt(!2.5% !)

12 g ( 3 tsp )

sugar(!2.0% !)

1038 g 2270 Calories

Total(!218 Calories/100g !)(!173%!)

519 g

Total / 2

Whole Wheat variation

Poolish night before

300 g

flour(!50.0% !)

300 g

water(!50.0% !)

0.4 g ( 1/4 tsp )

yeast(!0.1% !)

Dough 2h before

300 g

Whole wheat flour(!50.0% !)

12 g ( 2 1/2 tsp )

instant yeast(!2.0% !)

150 g

water (100F/37C)(!25.0% !)

15 g ( 2 1/2 tsp )

fine sea salt(!2.5% !)

12 g ( 3 tsp )

sugar(!2.0% !)

1089 g 2290 Calories

Total(!210 Calories/100g !)(!182%!)

Same Day Dough

Mix until windowpanes 10-15 min then and let rise for 1 to 1 1/2 hours. Approx 3h before you eat.

600 g

flour(!100.0% !)

2 1/2 tsp {10 g}

instant yeast(!1.7% !)

400 g

water (100F/37C)(!66.7% !)

15 g ( 2 1/2 tsp )

fine sea salt(!2.5% !)

12 g ( 3 tsp )

sugar(!2.0% !)

1037 g 2260 Calories

Total(!218 Calories/100g !)(!173%!)

Scale, and form into balls. Let rest for 15-20 minutes to relax dough then form and top pizza.

Pizza Thickness Chart (oz/in^2)

Diameter (inches)	0.08	0.10 NY Style	0.12	0.14 Avg	0.16	0.18	0.2 Thick	0.22 Bread	0.24	0.26 Foccacia
4	30	35	45	50	55	65	70	80	85	95
5	45	55	65	80	90	100	110	120	135	145
6	65	80	95	110	130	145	160	175	190	210
7	85	110	130	155	175	195	220	240	260	285
8	115	140	170	200	230	255	285	315	340	370
9	145	180	215	250	290	325	360	395	435	470
10	180	225	265	310	355	400	445	490	535	580
11	215	270	325	375	430	485	540	595	645	700
12	255	320	385	450	515	575	640	705	770	835
13	300	375	450	525	600	675	750	830	905	980
14	350	435	525	610	700	785	875	960	1045	1135

Note	2015-07-24 Didn’t like how the 48 dough turned out. Tasted spent. Its much easier to do the 24h dough, with a fresh mix a few hours before forming. Reballing five hours is fine, a 2 hour room temp thaw is probably fine.

Note

2016-08-24

Cottage with Sophia - she ate it relatively cold. Jeff pizza only.

2x recipe was barely enough for 6+4 people panzerotti pizza. Includes two mistakes of exploding panzerotti.
6x25g pizza fingers.
350g pizza
6x 150g panzerotti
8x100 pizza/panzerotto
Increase to 2.25 recipe
1600 ml pizza sauce also barely enough.

Note	2016-10-04 Tried another retarded dough without success, removing retarded dough section.

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