byai.quest/pizza

Pizza

Pizza dough calculator, sauce rankings, and working notes.

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0.08 thickness factor estimate456 g each
Total dough1,499.4 g
Per ball499.8 g
Flour base870 g
IngredientBaker %Grams
Flour100%870 g
Water65%565.5 g
Yeast0.35%3 g
Salt2.5%21.7 g
Sugar2%17.4 g
Oil2%17.4 g
Vital wheat gluten0%0 g
Malt0.5%4.3 g
Pizza #16 - Pizza Rankings sheet
  • 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.
Pizza Rankings sheet

Pizza #1

Ball
389 g
Hydration
61%
Salt
2%
Yeast
0.5%
Pizza Rankings sheet

Pizza #2

Ball
383.8 g
Hydration
59%
Salt
2%
Yeast
0.25%
Pizza Rankings sheet

Pizza #3

Ball
390.5 g
Hydration
59%
Salt
2%
Yeast
0.25%
Pizza Rankings sheet

Pizza #4

Ball
439.1 g
Hydration
59%
Salt
2%
Yeast
0.3%
Pizza Rankings sheet

Pizza #5

Ball
439.2 g
Hydration
59%
Salt
2%
Yeast
0.35%
Pizza Rankings sheet

Pizza #6

Ball
494.6 g
Hydration
57%
Salt
2.7%
Yeast
0.1%
Pizza Rankings sheet

Pizza #7

Ball
462 g
Hydration
59%
Salt
2%
Yeast
0.4%
Pizza Rankings sheet

Pizza #8

Ball
465.6 g
Hydration
61%
Salt
2%
Yeast
0.4%
Pizza Rankings sheet

Pizza #9

Ball
464.5 g
Hydration
61%
Salt
2%
Yeast
0.3%
Pizza Rankings sheet

Pizza #10

Ball
470.1 g
Hydration
62%
Salt
2%
Yeast
0.3%
Pizza Rankings sheet

Pizza #11

Ball
483.8 g
Hydration
62.02%
Salt
2.46%
Yeast
0.4%
Pizza Rankings sheet

Pizza #12

Ball
450.1 g
Hydration
65%
Salt
2.5%
Yeast
0.3%
Pizza Rankings sheet

Pizza #13

Ball
448.7 g
Hydration
65%
Salt
2.5%
Yeast
0.3%
Pizza Rankings sheet

Pizza #14

Ball
448.7 g
Hydration
65%
Salt
2.5%
Yeast
0.3%
Pizza Rankings sheet

Pizza #15

Ball
464.5 g
Hydration
61%
Salt
2%
Yeast
0.3%
Pizza Rankings sheet

Pizza #16

Ball
499.8 g
Hydration
65%
Salt
2.5%
Yeast
0.35%