stephent:

Did anyone get the measurements for the dough? Another video on the same cite showed Roberto making a smaller quantity of dough (6 pies) and the measurements were 60 milliliters water, 1 teaspoon fresh yeast, 1 kilo bag of "00" flour, and 1 oz. salt. I'm trying to calculate whether that's right.

A milliliter (mL) is 1/1000 of a liter (L), so 60 ml is 0.06 L. A mL, weighs 1 gram (g), so 60 mL = 60g. The hydration of this would be 60/1000 (weight water/weight flour), or 0.06 or 6%. I think you have the units confused (easy to do!). You must have seen 60 centiliters (cL). A cL is 1/100 of a liter, and would weigh 10g. So, 60 cL = 600g. The hydration of this would be 600/1000 (weight water/weight kilo flour), or 0.6 or 60%. 60% is a reasonable hydration.

1 oz of salt = 28.3g. So 28.3/1000 = 0.0283 or 2.8% salt. This seems right.

I once weighed a tsp of fresh yeast (on a scale that only reads to 1 g) and it was 5g. So, 5/1000 = 0.005 or 0.5%. I don’t use fresh yeast, so I don’t know if that is reasonable or not. But it seems like it.