I do a 67% hydration dough, ferment it for 24hrs at room temp. Generally after about 20 hrs, I divide it into approx 230g balls for the last 4 hours.
I make 12" pies
So things get kind of thin, which is my intention.....
But I've been wondering if it is too thin, and I should make large dough balls.
What is the recommended ball size for a 12" pie? What size are your dough balls? for what size pie?