Melina Nascimento
This is my go to recipe that you may have seen before. It is recommended for 48-72 hours of total fermentation. Recipe for 2-14 inch pizzas: -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. -I typically use @kingarthurbaking flours and Fleischmann INSTANT dry yeast. -If you do...
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