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Active batch - 16 with less weight

16 with less weight

Total yield1350 g

Formula

Ingredient weights

3 x 450 g balls

Ingredient	Baker's %	Weight
Flour	100%	781 g
Water65% hydration	65%	507.7 g
Yeast	0.35%	2.7 g
Salt	2.5%	19.5 g
Sugar	2%	15.6 g
Oil	2%	15.6 g
Vital wheat gluten	1%	7.8 g
Malt	0%	0 g
Per dough ball	x3	450 g

Bake Notes

16 with less weight

Water temp 70
Flour from freezer
Mix for 4-5 min ish
Final temp 68
Rest for 30 min
Got big bubbles, maybe a bit overproofed, try less yeast. Also gluten wasn't formed very well, try longer mix

Batch Summary

Total dough: 1,350 g
Flour base: 781 g
Hydration: 65%
Salt / Yeast: 2.5% / 0.35%

Recipe	Pizzas	Size	Ball	Total yield	Hydration	Salt	Yeast
	3	15.5 in	389 g	1167 g	61%	2%	0.5%
	3	15 in	384 g	1152 g	59%	2%	0.25%
	4	15 in	391 g	1564 g	59%	2%	0.25%
	3	16 in	439 g	1317 g	59%	2%	0.3%
	3	16 in	439 g	1317 g	59%	2%	0.35%
	4	16 in	495 g	1980 g	57%	2.7%	0.1%
	3	16 in	462 g	1386 g	59%	2%	0.4%
	4	16 in	466 g	1864 g	61%	2%	0.4%
	4	16 in	465 g	1860 g	61%	2%	0.3%
	3	16 in	470 g	1410 g	62%	2%	0.3%
	3	16 in	484 g	1452 g	62.02%	2.46%	0.4%
	3	16 in	450 g	1350 g	65%	2.5%	0.3%
	6	16 in	449 g	2694 g	65%	2.5%	0.3%
	3	16 in	449 g	1347 g	65%	2.5%	0.3%
	3	16 in	465 g	1395 g	61%	2%	0.3%
	3	16 in	450 g	1350 g	65%	2.5%	0.35%