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pizza-dough
This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
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InfluxDB
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If you are wondering how I manage to get that much stuff on a pizza I found if you make your dough weight at 650 grams & 65% hydration with a slow fermentation of 24+ hours in a refrigerator will allow you to have crust edge at around an inch plus in height and around a quarter inch plus thick in the field. So yeah, my pizza has enough dough for a whole loaf of bread. This is the dough calculator I'm using. I think their dough weight for a pizza is too damn thin at 200-280 grams. My friends and family say I've nailed it with the dough amount I using per pizza at 650 grams.