Active batch - Pizza #16

Pizza #16

Pizza dough calculator, sauce rankings, and working notes. Baker's math, batch notes, and repeatable formulas in one working lab.

Total yield1500 g

Formula

Ingredient weights

3 x 500 g balls

Bake Notes

Use the Instagram recipe direction, increase yeast, and test vital wheat gluten.
Use about 90% bread flour. Water around 70 F helped because the bread flour was cold.
Mix until about 71 F, rest for 30 minutes, then split into balls.
Three day rest had good flavor, but still needed bigger bubbles.

Batch Summary

Experiment History

16 entries

Notes

Use the Instagram recipe direction, increase yeast, and test vital wheat gluten.
Use about 90% bread flour. Water around 70 F helped because the bread flour was cold.
Mix until about 71 F, rest for 30 minutes, then split into balls.
Three day rest had good flavor, but still needed bigger bubbles.