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hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
https://pizza-calculator.the-bread-code.io/
MIT License
3.48k stars 181 forks source link

Change to ratios in calculator? #101

Closed willcrick closed 2 years ago

willcrick commented 2 years ago

Maybe a question rather than an issue, but this week I went to use the trusty calculator for 10 pizza @280 grams, and the amount of sourdough starter it recommended was 67 grams. A few weeks ago, I did 10 pizzas @250g and it said 309g. I know the total is slightly different, but the difference in starter is enormous! Is this a new improved recipe? I am going to stick with the previous amount as it worked and I am entertaining tomorrow and don't fancy a pizza flop 😬. But if you say this is correct I will give it a go next time, as youre the pizza man.

hendricius commented 2 years ago

Thanks! Yep :-). That is correct. I adjusted the recipe a bit. I am now always using a stiff sourdough starter to make the dough. It has the same hydration as the actual dough. It really makes things a lot easier.

willcrick commented 2 years ago

Ok, good to know. The recipe has changed too, will do a full run through next time. Thanks for all your words of dough wisdom 👌