go with the AVPN foolproof formula.
1.650 to 1800 Kg Flour (depends in how strong the flour is)
50 to 55g Salt
3g of CY or 1g of IDY
2h bulk, 6h balled all Room temp.
Out of curiosity, yesterday I implemented Andre's AVPN dough recipe. Unfortunately, my Caputo "00" Pizzeria
flour had gone bad, so I used Caputo "00" Extra
flour. The bake results came out better than I expected. They were not anything spectacular, but not bad for an 8-hour (2+6) dough. This is definitely not my style. Good day!