Serious Eats: Talk

Atmast's Pizza Formula

So, here's the recipe I've been promising. The overall hydration is 65%. This is the way I make it, but I'm sure it works in a stand mixer or food processor. The formula is from http://www.pizzamaking.com/preferment_calculator.html and the method is inspired by Tartine Bread.
For my yeast, I combine an IDY preferment and a bubbly natural starter that add up to 51 g. I vary the amounts of each, from all natural to all IDY, just as long as they add up to 51 gm. The flavor and texture will vary based on the amount of each used. The combination in this recipe is how I like it.

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