day-1-south-shore-bar-pie-dough
Yield: 4 × 10" pizzas. Dough Ball Weight: 185 g. Total Dough: 740 g. Hydration: 58%. Ferment: 24 hr in fridge. Flour: All-Purpose.
Ingredients
258 g water (85 °F / 29 °C)
445 g all purpose flour
11 g salt
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