DoughbaseClassic
Bread flour, 62% hydration, cold fermented for 2–4 days.
New YorkCompare with other doughs
Pizza size
16"10"20"
Number of pizzas
6110
Thickness
Yeast
Dough ball
480
grams each
Total flour
1692
grams
Total water
1049
grams
Hydration
62
percent
ClassicCold ferment 2–4 days6 pizzas · 16" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour 12–14% protein | 1692g | 100% |
Water Cold, under 60°F | 1049g | 62% |
Yeast Active dry | 6.8g | 0.4% |
Salt | 42g | 2.5% |
Sugar | 34g | 2% |
Olive oil | 56g | 3.3% |
Instructions
- 01Cool water to under 60°F
- 02Mix water + yeast
- 03Add flour + olive oil, mix 2 min
- 04Add sugar and salt on low
- 05Mix 10 more minutes
- 06Cover, rest 1–3 hours
- 07Shape into balls, seal seam
- 08Refrigerate 2–4 days (3 ideal)
- 09Bring to room temp before using
Recipe from Dough Guy.
How this was adapted
- Dough Guy's own calculator shows slightly more flour (1705g vs. 1692g for 6 × 16") because its ball weights don't count every ingredient. Here the ingredients add up exactly to your dough balls.
See the original at Dough Guy.