24-hour-room-temp-dough-(75percent-hydration)
A high-hydration pizza dough baked in a Gozney Arc XL. The pizza came out super light, airy, and crispy. Made as 450 g dough balls stretched to about 15–16 inches, and can also be broken down into smaller dough balls.
Ingredients
494 g bread flour (Glacier Peak, Cairnspring Mills)
494 g bread flour (Glacier Peak, Cairnspring Mills)
371 g water
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