65% results
The 65% hydration pizza was very very good. Its almost there. Based on how the dough felt when I was working it I have decided that 67% might be too wet so I am going to try 66% instead.
NY #3
Flour 100%
Water 66%
Salt 2.25%
Yeast 0.75%
NY#3 - two 14 inch pizzas
Gold Medal Better for Bread Flour - 521 grams
Tap Water - 344 grams
Salt - 12 grams
Yeast - 4 grams
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