Sprinkle the 20 grams of salt over the top of the dough.Combine the 1,000 grams of flour with the remaining 90☏ to 95☏ (32☌ to 35☌) of water in a 12-quart round tub.
Add about 3 tablespoons of the measured 90☏ to 95☏ (32☌ to 35☌) water to the yeast and set aside. Put 0.8 gram (a scant ¼ teaspoon) of yeast in a separate, small container. Measure 700 grams of water at 90☏ to 95☏ (32☌ to 35☌) into a container.the next morning, and make pizza that evening or anytime over the next 2 days. Sample schedule: Mix at 7 p.m., shape into dough balls at 7 a.m.If you use this dough for focaccia, see page 215 forĭetails on amounts of dough for different applications. This recipe makes five 340-gram dough balls, each of which will yield a thin-crust pizza-stone pizza aboutġ2 inches in diameter or a thick-crust iron-skillet pizza.
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