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sfxterlt
I’m having this problem all the time. Recipe that I followed is from book “Elements of pizza” by Ken Forkish and it should be a 24h- to 48 Hour pizza Dough.
70% water 2.6% salt 0.3% instant dried yeast 100% Caputo Pizzeria (red bag) flour
Mix water with salt (this time i tried adding extra half tsp salt) Add yeast Add flour Mix by hand Leave for 20min Form a ball (final dough temp 28 C) Leave 2h (this time I tried 1.5h) Ambient temp 20 C
After 2h formed balls and put them in fridge (13 C this time, but last time it was 9 C and the outcome was same). This picture is a result after 24h. I’m still planning to bake pizza tomorrow, because regardless of this mess, pizza comes out tasty. Although it is hard to separate these “balls” and form round pizza. Should I try reform these balls tomorrow before stretching pizza?
2 Comments
Hello /u/sfxterlt!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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I’m having this problem all the time. Recipe that I followed is from book “Elements of pizza” by Ken Forkish and it should be a 24h- to 48 Hour pizza Dough.
70% water
2.6% salt
0.3% instant dried yeast
100% Caputo Pizzeria (red bag) flour
Mix water with salt (this time i tried adding extra half tsp salt)
Add yeast
Add flour
Mix by hand
Leave for 20min
Form a ball (final dough temp 28 C)
Leave 2h (this time I tried 1.5h)
Ambient temp 20 C
After 2h formed balls and put them in fridge (13 C this time, but last time it was 9 C and the outcome was same).
This picture is a result after 24h.
I’m still planning to bake pizza tomorrow, because regardless of this mess, pizza comes out tasty. Although it is hard to separate these “balls” and form round pizza.
Should I try reform these balls tomorrow before stretching pizza?