The below ingredient list is calculated with the following parameters:
- 4 round, 11-inch pizzas with a thickness factor of 0.1
- 63% dough hydration
- 0.4% dried yeast
- 1.9% fine sea salt
- 1.9% olive oil
- 1% sugar
- 1% bowl residue compensation
Ingredients
Flour (100%): 647.12 g (500g + 147.12g) – Try to get above 11% protein content, 12% is even better.
Water (63%): 407.68 g
Yeast (0.4%): 2.59 g
Salt (1.9%): 12.3 g
Oil (1.9%): 12.3 g
Sugar (1%): 6.47 g
Total (168.2%): 1188.45 g
Single Ball: 272.11 g
DIRECTIONS
- Weigh out 75% flour (500g), all the salt, yeast, sugar, oil and water into a bowl
- Mix until just combined.
- Cover the bowl and let it rest for 20 mins
- After 20 mins place on the mixer and start kneading for 8-10 mins.
- 5 mins into the kneading process start adding the remaining flour and finish kneading.
- Divide dough into 4 equal pieces and place in greased, sealed container.
- Allow the dough to rest another 10 – 20 mins before refrigerating for up to 5 days, I like 3 days.
- On the cooking day, remove the dough from the fridge a good hour beforehand to allow it to come back up to room temperature.
KAMADO COOKING
- Around 250- 300c works well.
- Heat the Kamado with the stone inside for up to an hour beforehand.
- Roll base onto trays, place toppings on and then put these onto the pizza stone for around 5 mins with the tray.
- At the 5 min mark, it should be set enough that you can remove the pizza from the tray and finish it off on the stone. Between another 5 -8 mins more.
CALCULATOR SOURCE: https://www.pizzamaking.com/dough-calculator.html
SOURCE 1: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/
SOURCE 2: http://www.varasanos.com/pizzarecipe.htm