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Recipe

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Printed at the current scale: 4 dough balls · about 1 kg · Metric · front and back, more cards if it runs long

Perfect pizza dough

4 dough balls · about 1 kg · 4 × 6 in
600 g 00 flour
420 g cold water
18 g fine salt
2 g instant yeast
forklet.co/r/baKgS5U1 · v1
  1. Dissolve 2 g instant yeast in 420 g cold water, add 600 g 00 flour, mix, rest 20 min, then add 18 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 4 balls and let them come to room temperature. 2 h
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