Oaktown PizzaDough Calculator
For 3 balls at 403g each:
| Item | Weight (g) | Baker's % |
|---|---|---|
| Flour | 681g | 100% |
| Water | 431g | 63% |
| Levain culture | 79g | 12% |
| Salt | 19g | 2.8% |
| Oil | 11g | 1.6% |
Individual steps described below.
Levain (2 nights ahead)
| Item | Weight (g) | Baker's % |
|---|---|---|
| Levain culture | 79g | 50% |
| Water at 80° | 157g | 100% |
| Flour | 157g | 100% |
Dissolve levain in water, add flour, and mix to combine. Then cover and leave at room temperate overnight to mix dough the following evening.
Dough (1 nights ahead)
| Item | Weight (g) | Baker's % |
|---|---|---|
| Water at 68° | 273g | 63% |
| Fine sea salt | 19g | 2.8% |
| Levain | 394g | 58% |
| Flour | 510g | 100% |
| Diastatic malt | 14g | 2.0% |
After mixing, bulk ferment for 20 minutes, then ball at 403g and refrigerate for 1 night(s). Remove from fridge at least 1 hour before shaping (i.e. while preheating the oven!).