Just to clarify, because I will be making this recipe again on saturday because people are coming over and I don't want to mess it up!
I will do everything exactly the same except I will go for higher hydration, 65% with caputo 00 flour.
I don't have anymore fresh yeast so I will convert and use IDY.
Would that work? or is it just not as simple as adding more water? Do you recommend I should make bigger dough balls? I figure since there is more water content in the dough, 250 grams willl be smaller than when I had less hydration, due to the added water weight and that will probably make my overall pizza smaller and more difficult to manage, so I was thinking maybe adding hydration and also making the dough balls a bit bigger.
In the old recipe, with only 52% hydration, if you added up 1900 grams of flour with 1000 grams of water, you get 2900, you divide that into 250 and you get 11.6 dough balls. You remove 150 grams of dough for the next recipe and you end up with roughly 10 balls of dough.
If I do everything the same except I add 65% hydration, that comes up to 1235 grams of water. If I add those to the 1900 grams of flour and then divide by 250, I end up with 12.54 balls of dough.
What's the best way to go here? I plan on making 10 inch personal pizzas, so the 250 gram balls of the last recipe were perfect but with the added hydration I was thinking going 275 per dough ball, which ends up being pretty much exactly the same amount as before when I adjust for the added water content.
So what do I do? More dough balls? Less dough balls but bigger? Does it even make a difference?
Thanks and sorry for my ignorance.