70 % hydration for dough

[stonyfin]

Hi, does anyone have a large scale recipe (25 portions) for a Neapolitan 70% hydration dough?
Thanks.

[billg]

Can you be a little more specific as far as type of yeast, flour, Cold temp fermentation vs room temp fermentation, fermentation times, temp, etc....

[Yael]

Hi,
There are already thousands of formulas in the forum, just change the hydration you want and that will work fine!

[andrewsiff]

Pizza App.

[corkd]

Hi, does anyone have a large scale recipe (25 portions) for a Neapolitan 70% hydration dough?
Thanks.

Here you go. Easy enough to dial back the yeast. Why 70% just out of curiosity? If your weather is warm & humid it might be sticky & hard to handle.  I assume you are familiar with mixing, etc. this would be a challenge to mix by hand, but it could be done if you have some strong dough hooks