Pizza Napoletana,

Thank you for your reply.

While I was awaiting your reply, I did some calculations based on your recipe. Since I do not have a Criscito like yours, I used the fresh yeast version of your recipe to do the calculations. My calculations show the following baker's percents:

1650 g. Caputo 00 pizzeria flour (100%)

1 liter water = 1000 g. (60.6%)

2.5 g. fresh yeast (0.152%)

45 g. sea salt (2.73%)

With the above individual weights, the total dough weight would come to 2697.5 g. (The corresponding weight when using the 50 g. of Criscito would be 2745 g.). Converting from metric to the U.S. system of weights, I get the following:

58.08 oz. Caputo 00 pizzeria flour (100%)

35.30 oz. water (60.8%)

0.09 oz. fresh yeast (0.152%)

1.59 oz. sea salt (2.73%)

Adding the above individual weights yields a total weight of 95.05 oz. based on the U.S. system of weights.

If you are making 10 *Panielli* at 250 g. each, that would mean you are using all but 197.5 g. of your total dough weight for the *Panielli* (2697.5-2500 = 197.5). On the same basis, this would mean that of the 95.05 oz. calculated above, 88.18 oz. would be used for 10 *Panielli*, leaving an excess of 6.87 oz. That means each dough ball would weigh 8.82 oz.

You didn't indicate the size (diameter) of the pizza that a 250 g. dough ball produces. Can you provide that figure?

I noticed the extremely small amount of yeast your recipe calls for, either in the form of the Criscito or fresh yeast. Since I don't have access to really fresh yeast, I have been converting to instant dry yeast, at a ratio of about 1/3 (by weight) of the fresh yeast. The total amount of water might be increased a bit in that case, to compensate for the moisture present in fresh yeast. Do you have any reason to believe that instant dry yeast will not work, or work properly, in your recipe? I calculated that for the entire recipe, the amount of instant dry yeast would be 0.029 oz. (0.088/3 = 0.029), or a bit over 1/4 t. If my math is correct, for 10 *Panielli*, that would be 0.03 t. for one dough ball--or only a pinch between the fingers.

A final question for the moment. If only a single dough ball is made, what would be the fermentation time and the follow-up proofing time (you indicate 8-12 hours for a large batch and at least 3 hours thereafter)?

Peter