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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
3.49k stars 185 forks source link

Water percentage #57

Closed mischw closed 2 years ago

mischw commented 4 years ago

Any particular reason why you reduced the default water percentage from 65% to 60%?

Also the german translation of the ReadMe still reflects the old value of 65% water.

vpilkevych commented 4 years ago

Would you accept a PR to make the hydration a parameter?

hendricius commented 2 years ago

Thanks! It is fixed in https://github.com/hendricius/pizza-dough/pull/85. I deleted the German version, it's too much work to maintain it.