Hydration: 65%
Salt: 2%
Yeast: 1-2%
1) Mix and bulk ferment - Until doubled or 3-5 days in fridge
2) Separate and make balls
3) Preheat oven as hot as possible w/convection - rack on top (?)
4) Let rise for until doubled ~1hr (~2 if cold)
5) Flatten ball and flour both sides, make a pizza on the peel
6)Turn to broil (?) - put in oven for 5-8 minutes
500g Flour
325g Water
10g Salt
7g Yeast
600g Flour
390g Water
12g Salt
9g Yeast
800g Flour
520g Water
16g Salt
12g Yeast
1000g Flour
650g Water
20g Salt
15g Yeast
500g: 3 personal pizzas. Maybe a couple slices left over ??? Wasn't paying attention yet. Try 2 pizzas
600g: 4 personal pizzas, Try 3 pizzas
500g: 2 pizzas - slightly thicker crust ('normal' pizza thickness). 7 minutes @450 w/convection. Pizzas were a _bit_ too big for the peel
450g: 2 pizzas - Works
800g: 2-3? pizzas - probably good for a lot of small pizzas
1000g: 4? pizzas -