My recipe:
1KG Caputo 00 pizzeria
620 G water
.3 grams yeast
14hours RT bulk ferment
10 hours RT ball
I used the pizza app to calculate yeast.
72 degrees RT (I have the heat on in my house sometimes regulating it to 71 degrees)
I haven’t made enough doughs to tell by eye. Usually I do 2 hours bulk and then ball for 6 hours. The 2 hour bulk never looks this airy.
Maybe this supposed to look like this?
Will I be good for the remaining 10 hours?
by Super-Ad-6930
1 Comment
To me this looks fine, though I usually flip it and do a longer bulk ferment and shorter time in dough balls. I’m sure it will work! If the dough balls seem to be over proofed before pizza time, just stick them in the fridge to slow the fermentation.