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rosaburratina
I’m not sure if you read the message (bold and highlighted) but:
​
>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.
CoastalPizza
It really doesn’t look too bad, perhaps a bit under fermented. Do you have a cross section shot?
ProteinPapi777
I forgot to add the recipe.
My dough is 60% hydration, I used 5stagioni neapoletana flour. I used 5stagioni’s dry yeast (100g packet). I added 0.5grams of it to the water, the salt was disolved in the water but I added 10-15% of the flour before adding my yeast into the mix. That’s how I always done it and never had problems. I used 833g of flour to make 5 normal sized pizzas. This recipe is just very classic nothing fancy. I followed Johnny Di Francesco
4 Comments
Hello /u/ProteinPapi777!
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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 not sure if you read the message (bold and highlighted) but:
​
>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.
It really doesn’t look too bad, perhaps a bit under fermented. Do you have a cross section shot?
I forgot to add the recipe.
My dough is 60% hydration, I used 5stagioni neapoletana flour. I used 5stagioni’s dry yeast (100g packet). I added 0.5grams of it to the water, the salt was disolved in the water but I added 10-15% of the flour before adding my yeast into the mix. That’s how I always done it and never had problems. I used 833g of flour to make 5 normal sized pizzas. This recipe is just very classic nothing fancy. I followed Johnny Di Francesco