Dough Recipe
100% Flour (75% Bread Flour / 25% Durum)
66% Water
2.1% Salt
1% sugar
1% malt powder (optional)
3% olive oil
1% instant yeast
Mix, fold, proof overnight, shape, proof, and bake 425F until golden.
**A tip for how much dough to put into any particular pan - take the area in inches (LxW) and multiply that number by 5. That is how many grams of dough you need for that size pan.