From the doughguy.co:
Dough Ball: 188g each Total flour: 666g Water: 413g Hydration: 62%
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Bread Flour (12-14% protein) | 666g | 100% |
| Water (cold, under 60F) | 413g | 62% |
| Yeast (Active, Dry) | 2.7g | 0.4% |
| Salt | 17g | 2.5% |
| Sugar | 13g | 2% |
| Olive Oil | 22g | 3.3% |
Instructions
- Cool water to under 60 degrees F
- Mix water + active dry yeast
- Add flour + olive oil, mix 2 minutes
- Add sugar and salt on low
- Mix 10 more minutes
- Cover, Rest 1-3 hours
- Shape into balls, seal seam
- Refrigerate 2-4 days (3 IDEAL)
- Bring to Room Temp before using