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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

Baker's % Issue #70

Closed phen-om closed 2 years ago

phen-om commented 3 years ago

I note that the water noted under "ingredients" is stated as 60% and that the calculation which follows shows the amount as 120 grams of warm water - correct math. BUT, when approaching the 'calculator' the baker's % is stated at 65%. Quote: "Remember – the amount of water in one pizza should be 65% of the mass of the flour – so how much flour do you actually need for a 220 gram pizza?" Question: Which baker's percent is actually intended?

hendricius commented 2 years ago

Should be fixed here: https://github.com/hendricius/pizza-dough/pull/85. If not please re-open

tomdaly commented 2 years ago

hi @hendricius, figured I'd comment here instead of creating a new issue - this typo is still apparent in the README, so I've just created #92 to fix this as it confused me at first. let me know if this was intended to still be 65% and I can close the PR. thanks!