I created an Excel spreadsheet so that I can make the exact amount of dough that I want with no waste. It's based on the Forno Bravo recipe using Molino Caputo 00 flour. I like things with a healthy dose of salt, so the base recipe in there has the salt on the higher end, but that can be adjusted as desired - as can any other variable. Simply enter the dough ball target weight and the number of pizzas desired, and out comes an adjusted recipe. Easy!
Download the Pizza Dough Calculator Spreadsheet
1 comment:
Nice blog Skye. (Arline passed it on).It really documents your work well. I also loved the "smitten kitchen" link and have already made the oven roasted sweet potatoes- yum!
Happy pizza making.
Evelyn
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