Help a girl out , Recipe for al taglio Rome style pizza 4 balls

[Jusspy]

Hi Everyone ,
I am a big fan of pizza , can you please help a girl out .
I am looking for recipie in grams for Al Taglio pizza same as in Rome street food!

I just visited ROME and it was so good especially eggplant . I have read how you makie it - that you need to refrigerate it for 24/48/72 hours .. so I am looking for recipe enough for 4 balls for four days for my family.
Anybody kind enough to share?

Please note I don't understand percentages ...so it has to be in grams please. I have strong flower 11.5g protein and 9 g protein.

Very much appreciated. cant wait. Help a girl out .

[kori]

Please note I don't understand percentages

Flour is always 100%, the remainder of the ingredients are a percentage of the flour.

example

If a recipe called for 100g of flour the other ingredients would be a percentage of 100 grams.

100%.                  Flour
65.                        Water
1                            oil
2.2.                        Salt
0.04.                      Yeast

100g X 65% = 65g of water 
     (enter it that way on a calculator or manually enter 100 x 0.65 = 65g)

100 X 1 = 1g oil (100x0.01)
100 X 2.2 = 2.2g salt (100 X 0.022)
100 X 0.0004 = .04 yeast (100 X 0.0004)

If the recipe required 427g of flour with the same percentages as above

Water.            427 X 65% (.65) = 277.5
Oil.                  427 X 1% (0.01)= 4.27
Salt.                427 X 2.2% (.022)= 9.39
Yeast.             427 X .04% (.0004)= 0.17

Let me know if this helps 

[nanometric]

so I am looking for recipe enough for 4 balls for four days for my family.

Adding on to Kori's post:

The ball size (weight) will depend on your desired pizza thickness and pan size, so...there's some math there. If you don't want to deal with the thickness factor at this point, we would need your pan size at a minimum, in order to offer a meaningful dough recipe / process.

If you want to make excellent pizza, you'll want to get comfy w/percentages at some point along the way. Here's another explanation:

https://www.kingarthurbaking.com/pro/reference/bakers-percentage

[Jusspy]

Yes I do want to make excellent pizza , I  will get better at it. I am starting today. 

What I have is 75% hydration, 1 tablespoon of olive oil, 1 teaspoon of instant yeast, and 11/4 teaspoon of salt for one pizza. I understand you need tox4 if you want 4. 

Have I read correctly that when you put in fridge you can not use glass containers? 

[Jusspy]

Hi everyone, I made 2x focaccia 1 z pizza 
What I done and results : 

1/ used parchment paper pizza did not have a Crispy bottom
2/ used sauce made from 1 can of tomatoes and spices  and reduced - too much , pizza was soggy but still good
3/ put sauce and ingredients all at once , no prebake for 10 minutes 
4/ very little air bubbles but the mixture from the fridge had many? Is there an easier step after transferring from fridge to  pan with out using the surface ? 

[gcpizza]

@Jusspy - You seem to be a beginner pizza maker that has never made pizza before and are starting with a more advanced style of pizza. You may be better off purchasing a book like the Pizza Bible to help you get started instead of making obscure inquiries here. The Pizza Bible is really inexpensive on Amazon and would give you a good jumpstart in your pizza making journey. Once you get a basic understanding of pizza making you can come back here with some specific questions and people will be able to help you. With what you've written so far you haven't provided enough information for anyone to provide you with any guidance.

[stevenfstein]

and you need to get a couple of scales, one for the large measurements of flour and water and one for very small amounts of yeast, salt, etc. to be consistent from pie to pie. Most of the recipes you will find are in grams, not teaspoons/tablespoons.

Best... Steve