300g flour 00
194g water
1.5g dry yeast
8g salt
for 2 pizzas.
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started with mixing yeast into the water, then added flour slowly and finally the salt. Left for a bulk raise at 27C of 3 hours and finally 1 hour proofing at the same temp.
I usually use 0.5g dry yeast and 21C for proofing but since I decided to make pizza at the last minute I had to tweak the recipe.
by jbravo43181