Here’s my current formula for a 13” / 325gr dough ball:

Flour: 186 gr 100%

Water: 126 gr 68%

Yeast (IDY): 1 gr 0.5%

Salt: 5 gr. 2.5%

Oil: 4 gr. 2%

Sugar: 2 gr. 1%

Malt: 2 gr. 1%

For some reason my iPad won’t let me copy & paste from the dough calculator, so excuse the uneven look.

I usually do 24 hrs bulk, then 24 hrs balled cold fermentation and give the dough about 2 hours to reach 60-65F once out of the fridge but that really depends on ambient temp. I usually bake at around 600 - 625F, sometimes a bit higher so actual bake times vary. Sometimes they run around 6-8 minutes. Your oven might bake differently so keep an eye on the pie in the oven.

Regarding the yeast amount, subtract the 0.4gr from the total amount of the formula, so 1.8gr would be correct.

Hope that helps.

I find it fairly hard to make doughballs with high hydration, do you have any special tactics to ball the dough at fairly high hydration %? It seems above 65% i get a bit more trouble.

I currently have 48 hours in balls in the fridge. Do you think there is an noticeable difference with 24+24 or 48?

How do you measure the temperature of the doughball? presumably the measure should be done in the middle of the doughball not the outside?

Your pies look amazing.

The worst thing is obviously my oven as it is does not go higher then 250 celcius. Im looking forward to the time i can buy an oven that reaches 350 to 500 celcius.

When is America going to the metric system and celcius? This is just ridiculous to read

I have to google every fahrenheit temp to cel