Best Pizza Dough

Sastojci

Yield: 8 Fermented 9.5oz Dough Balls

Total Time: 24-72hrs

Pizza Style: Pizza Classica

INGREDIENTS: *measure water by weight, not volume

27oz (765g) room temp water

2tsp (6g) active dry yeast

45oz (1275g) bread flour

1/3c (78g) olive oil

4tsp (23g) salt

4tsp (16g) sugar or honey

MODIFIED TO 4 DOUGHS

14oz (396g) room temp water

1tsp (3g) active dry yeast

23oz (652g) bread flour

2 ½ (35g) olive oil

2tsp (12g) salt

2tsp (8g) sugar or honey

Find the full recipe on my website at thebkydpalate.com or comment “pizza” and I will DM the recipe to you! ***No longer sending DMs. Find the link to the recipe in my bio!