Permalink -- /pizza/
© Copyright 2024, Andrew Fiorillo
© Copyright 2024, Andrew Fiorillo
| Ingredient | Percent | Mass (g) |
|---|---|---|
| Strong Bread Flour | 100.0 % | 259.3 |
| Sourdough culture (60% hydration) | 18.3 % | 47.5 |
| Instant Yeast (*Optional) | 0.7 % | 1.8 |
| Water | 70.0 % | 181.5 |
| Salt | 1.0 % | 2.6 |
| Olive Oil | 2.8 % | 7.3 |
| Total | 192.8 % |
See the recipe for more details.
This calculator is inspired by hendricius/pizza-dough – read his book!