How do I ball up my pizza dough? After dividing the bulk dough into even portions, fold a few times to tighten the gluten, pinch the bottom closed, then roll into smooth, tight dough balls. It’s that easy 👌 4 310g 14” thin pizza 60% hydration 12hr RT & 8hr CT Here’s how you make it: 760g flour blend (456g 00 americana & 304g bread) 456g water 0.31g yeast 23g salt 15g evoo Review on the @Caputo Flour americana 00: Super strong and elastic, similar to a high gluten bread flour, makes a great cris

Easy Bulk Fermentation for Pizza and Bread Doughs

Pizza Dough Recipe