I've visited the website previously, but never noticed their pizza dough recipe. Nicely detailed including fermenting and shaping instructions. Here's the ingredients:
1700 to 1800 g flour
3 to 4 g Fresh Yeast
50 to 55 g Sea Salt
I used our dough calculator and came up with the following (for quantities given in a range, I averaged them):
Flour (100%): 1750.09 g | 61.73 oz | 3.86 lbs
Water (57.14%): 1000 g | 35.27 oz | 2.2 lbs
CY (.2%): 3.5 g | 0.12 oz | 0.01 lbs |
Salt (3%): 52.5 g | 1.85 oz | 0.12 lbs | 10.94 tsp | 3.65 tbsp
Total (160.34%): 2806.1 g | 98.98 oz | 6.19 lbs | TF = N/A
I used Cake Yeast for fresh yeast, is that correct? How do you convert fresh yeast to IDY (how much IDY for this recipe)?
Anyway, "Melt" salt in water, then add flour and yeast. Recipe calls for a 12 to 14 minute knead, followed by 20 minutes rest, then divided & balled. (250 g ball for a 12" pizza). Room temp rise for 8 to 12 hours, then ready for use.
To view the recipe directly, click on the above link, choose your language, click on chef's hat for recipes, and the first one that comes up it for pizza dough.
Somehow I thought that their hydration rate would have been in the 60's ?