24-room-temp-4-x-290g-dough-balls-pizza-dough
A medium-level, tacky dough that produces a light airy crumb and a crispy bottom. 24 hour at room temperature under 70 degrees don’t want room to hot I sometimes use my basement.
Ingredients
669 g flour (Bob’s Red Mill Artisan Bread Flour or King Arthur Bread Flour)
0.54 g instant dry yeast (IDY)
42 g water (use about 420 g first and hold back about 42 g)
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