I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
I usually pick up a pound of french bread dough from the grocery store. It makes a very hefty, large pizza if you roll it out pretty thin. You figure at 60% hydration, thats about 10 ounces of flour and 6 ounces of water, if youre using active dry yeast.
And then, yeah, the other ingredients would need to increase proportionately. Like .2 oz of salt, and probably a packet or two of yeast.
Where do they sell french bread dough? Using it for pizza is cool.