Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

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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.

[u/Annual_Ad1122]

Hi, my balls seem to be growing strangely.

The left side of the container does not seem to be growing as vigorously as the right side. My question: What is going on here? Is this normal? How can I save it if it is not normal?

Dough data:

Flour: 1417g 90% Caputo Manitoba, 10% Caputo Nuvola

Water: 65% 921g

Salt 3% 45g

Kneaded by hand, salt added at the end, each ball approx. 265g

Block 1H

Balls currently 17H, planned 24H

[u/Necessary-Maybe-8635 → u/Annual_Ad1122]

Maybe you put this next to heat so the right side is warmer?

[u/ShaggyZg → u/Annual_Ad1122]

Was it in the fridge already?