These doughs will work in the kitchen oven and the wood fired oven. They are formulated for a 24 hour to 7 day cold (refrigerator) ferment. They can be used within a couple of hours with warm fermentation, but will not develop nearly as much flavor.

This is my "normal" dough, if there is such a thing. It will make 4 - 300 gram doughballs that will open to 14" skins with a nice thick rim or 16" thin crust.

IngredientBaker's PercentGramsOuncesPounds
Bread Flour(100%)588.02 g20.74 oz1.3 lbs
Semolina Flour(20%)117.6 g4.15 oz.26 lbs
Water(82%)482.18 g17.01 oz1.06 lbs
ADY(1.5%)0.88 g0.04 oz0 lbs
Salt(2%)11.76 g0.41 oz
Total(204.075%)1200 g42.33 oz2.65 lbs
Single Ball 300 g10.58 oz0.66 lbs

Note: The dough pictured has 1 tablespoon dried cilantro and 1 tablespoon paprika added. I do this when I make multiple batches at the same time so that I can tell them apart.

Proof the ADY in a cup of warm water mixed with a tablespoon of flour for 10 minutes. Once it has a head, add the salt, let it dissolve and then add to the flour along with the rest of the water. Stir vigorously for 5 minutes. This is what it should look like:

Cover with a damp cloth and put in a 65-70 degree place for an hour or so to double.
Dump it out onto a heavily floured surface. Do not be shy with the bench flour, this is an extremely hydrated dough.

Add flour to the top and fold the dough. Do this seven times, then work the dough into a smooth ball:

Cut the ball into 4 equal pieces, then form each into a tight ball:

After balling, they go into lightly oiled storage containers to ferment in the refrigerator for a minimum of 24 hours out to 7 or 8 days. These particular ones are 36 hours old, and the ones on the right are the ones shown above.

It always ends with Pizza.

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