Re: Overnight or same day dough – recipe and size of balls

That’s just to emphasize the importance of Final Dough Temperature (FDT), which is explained in detail in the linked article. I can’t dive into too much detail about FDT on the recipe page itself Also, my yeast calculator is based on Craig’s chart, and I’ve found this range to work best for the suggested yeast amounts. Do you have a suggestion for better phrasing?

Quote from: imalrightjack on Today at 03:21:54 PMThanks, guys.
How thick should NY be to match what you get in pizzerias? On the calculator in the first link it offers thickness.
My experiments so far have been very thin. Maybe too thin.
As added to the main post, I am using a Gozney Dome and launching using a screen

Anywhere between a thickness factor of 0.08-0.1, depending on your preferred crust thickness. I’d start with 0.09 and make adjustments from there.

For a 16″ pizza, that’s between 450-560 grams of dough, or 510g for 0.09 TF. I wouldn’t go below 450g, as that would make the crust very thin. Keep in mind that t…