Today's pizzas

[Mailo]

29 hours of rise at room temperature.

Organic Molino Grassi Manitoba flour Tipo 0.

60% hydration, 3.3% salt, 2.5% oil, 0.3% diastatic malt.

Just lacking launching technique, confidence and just opening skins faster.

[Pete-zza]

Mailo,

Did you use yeast and, if so, what type and how much?

Peter

[Mailo]

Mailo,

Did you use yeast and, if so, what type and how much?

Peter

Yes, Pete.

ADY and 0.31 grams.

[Pete-zza]

Yes, Pete.

ADY and 0.31 grams.

Mailo,

Thank you. Since you did not post any ingredient amounts, can you give the percent of ADY you used? It would also help to have a dough ball weight.

Peter

[Mailo]

Mailo,

Thank you. Since you did not post any ingredient amounts, can you give the percent of ADY you used? It would also help to have a dough ball weight.

Peter

Hi again, Pete

I can't post a percentage of the ADY, just what Pizzapp+ told me in grams.
Everything else is in percentage as per the app.

Dough balls were at 275 grams each opened up to about 35 centimeters or 14".