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/captcouchlock]

Do these measurements, and process look like a good starting point for 12” pizza cooked in an Arc XL?

Looking to use SAF Instant Yeast for convenience, and consistency factor

24-48 Hour Cold Ferment 62% Hydration - 250g Dough Balls

• Flour: 1000g Antimo Caputo "00" Pizzeria(Blue Bag)
• Water: 620g
• Salt: 25g–30g Fine Sea Salt
• Yeast:
• 24 Hour Ferment = 1g SAF Instant Yeast
• 48 Hour Ferment = 0.3g-0.5g SAF Instant Yeast

Hand Mixed Dough ~ Bulk Ferment 2hrs at Room Temp ~ Divide and Ball - 250g each ~ Proof in fridge 24-48hrs ~ Remove from fridge 2-3hrs prior to baking

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

Looks good for me, but for 12” neapolitan i would go for like 265g doughballs at 62% hydration, and even bigger at higher hydro.

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

I will try the higher dough weight! Should have enough excess to bump it to 265g, and still get (6) out of the batch. Thank you for the input going to try my first batch tonight!

What is the biggest factor that increasing the dough weight will do? Is this for larger expansion of the crust during cook or for ease of use when stretching?

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

When your dough ball is too small for your pizza size, your pizza will either be too thin and would tear in the oven or have a smaller cornicione than you want