11 Inch Pizzas
- 4 round, 11-inch pizzas with a thickness factor of 0.1
- 63% dough hydration
- 0.4% dried yeast
- 2.5% sea salt
- 1% bowl residue compensation
Ingredients
Flour (100%): 656.09 g (500g + 156.09g)
Water (63%): 413.37 g
Yeast (0.4%): 2.62 g
Salt (2.5%): 16.4 g
Total (168.2%): 1188.45 g
Single Ball: 272.11 g
10 Inch Pizzas
- 4 round, 10-inch pizzas with a thickness factor of 0.1
- 63% dough hydration
- 0.4% dried yeast
- 2.5% sea salt
- 1% bowl residue compensation
Ingredients
Flour (100%): 542.22 g (400g + 142.22g)
Water (63%): 341.6 g
Yeast (0.4%): 2.17 g
Salt (2.5%): 16.4 g
Total (165.9%): 899.55 g
Single Ball: 224.89 g
DIRECTIONS
- Weigh out 75% flour, all the salt, yeast 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 or more beforehand to allow it to come back up to room temperature
BAKERSTONE COOKING TIPS
- Around 300c works well. To get this heat for 20 mins with the burners on high, semi-close the lid for another 5 mins (brick keeping the door ajar)
- For the metal peel, use a good shake of flour, up to a tablespoon and only put the dough onto the peel just before you top and put it into the oven.
- Give the peel a shake as you top the pizza to keep it loose.
- around a 6 min cook at this temperature, turn the pizza every min or so.
CALCULATOR SOURCE: https://www.pizzamaking.com/dough-calculator.html
Another Calculator: http://www.pizzacreator.net/
Recipe Source: https://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047