Dough Recipe

Sastojci

3 - 16 inch pizzas

Bread Flour - 545g

All Purpose Flour - 295g

Instant Yeast - 0.5g

Salt - 21g

Sugar - 16g

Olive Oil - 16g

Water (55°) - 545g

Upute

DOUGH TIME LINE Initial Dough Mix: 5-10 minutes Stretch and folds: 30 minutes *Repeat until passes window pane test Bulk ferment at room temperature: 12 hours Bulk ferment in the fridge: 24-48 hours Ball the dough 5 hours before you make pizza and leave at room temperature