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Printed at the current scale: 12 dough balls · about 3.1 kg · Metric · front and back, more cards if it runs long

Perfect pizza dough

12 dough balls · about 3.1 kg · 4 × 6 in
1800 g 00 flour
1260 g cold water
54 g fine salt
6 g instant yeast
forklet.co/r/baKgS5U1?scale=3 · v1
  1. Dissolve 6 g instant yeast in 1260 g cold water, add 1800 g 00 flour, mix, rest 20 min, then add 54 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 12 balls and let them come to room temperature. 2 h
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