re: Homemade pizza - what's your secret?

The long, slow fermented means you can mix up the flour/water/yeast/salt on any random evening, divide it the next day, and then make pizza over five days. You KNOW you'll have a pizza envie at some point during the week. Or freeze the dough, then you can move it from fridge to freezer in the AM and have pizza in the PM.


To the poster upthread, if you have a decent pizza recipe, you can just do the baker's math, figure out the percentage of each ingredient, and scale it up accordingly. To calculate the ratios, you assume that the flour weight is 100%. All other ingredients are a percent of the flour's weight. Look at Varasano's chart (scroll way down to the square chart), which might help explain this: LINK