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Pizza For Beginners – Overnight Pizza Dough
Gozney · gozney.com · 2021 · Original
other (asserted)
Baker's percentages
Flour
1000g
Water
600g
Hydration
60.0%
Salt
3.0%
Yeast
0.05%
Oil
—
Sauce
—
Cheese
—
Dough weight
1631g
Process
Bake temp
842°F / 450°C
Bake time
0.3333333333333333-0.5 min
Oven
wood fired
Surface
stone
Cold ferment
12h
Ingredients (6)
- waterwater600 each · 600g
- flour00 pizza flour1000 each · 1000g
- saltsalt30 each · 30g
- yeastfresh yeast / 0.2g instant dry yeast0.5 each · 0.5g
- sauce tomatoGood quality tomatoes0 each · 0g
- cheese mozzarellaMozzarella0 each · 0g
Toppings (1)
- over cheeseToppings of your choice