day-1-ne-greek-pizza-dough-(cold-ferment-12-24-hours)
New England Greek Pizza dough. For 3 × 10″ pans — 265 g each (Greek style). Hydration 60% | Oil 5% | Salt 2.5% | IDY 0.12% (0.6 g total).
Ingredients
1.25 cups (284g) warm water (90–95 °F)
3.75 cups (475g) bread flour
2 tbsp (24g) olive oil
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