Balling 75kg of dough this morning. Should take around 2 hours total
by HenArm
7 Comments
jparrrry
Look pretty dry, what, hydration do you use? And what on earth you have so many for?!
Jutemp24
That’s a lot! Nice man.
So, this is something I’ve always wondered about pizzerias: how do you manage proofing times throughout service so that doughballs don’t overproof later on the evening?
Like when I make pizza, the window in which my doughballs are properly proofed (so not too cold from coming out of the fridge but also not too long after) is like an hour, maybe one and a half.
Brave-Competition-77
Very busy! How many grams per dough ball?
davidcwilliams
What scale is that?
rjd777
Please Share your dough recipe
Unorthodox_Monk
So nice, man. Great job!
Flyerone
A Sunmix Moon 300 dough baller would save you a lot of time.
7 Comments
Look pretty dry, what, hydration do you use? And what on earth you have so many for?!
That’s a lot! Nice man.
So, this is something I’ve always wondered about pizzerias: how do you manage proofing times throughout service so that doughballs don’t overproof later on the evening?
Like when I make pizza, the window in which my doughballs are properly proofed (so not too cold from coming out of the fridge but also not too long after) is like an hour, maybe one and a half.
Very busy! How many grams per dough ball?
What scale is that?
Please Share your dough recipe
So nice, man. Great job!
A Sunmix Moon 300 dough baller would save you a lot of time.