140 Pizzas

50lbs 00 Caputo or other high protein white flour

15 liters water (use cold water or maybe ice to slow it down)

750 g salt

5-20 g yeast, dry active (put in 100 g warm water to activate)

mix at 11:00am, sit on counter until 8:00am the next day

divide and shape into 275g balls, fold to get air in crust

set in fridge pull out an hour or two before you use it. You want a room temperature well proofed dough before cooking.

5 Pizzas

1.79 lbs 00 Flour

18 oz cold water

26.75 g salt

1 g active yeast

2 TBS sourdough starter

20 Pizzas @ 280g or 25 pizzas @ 225g

7.14 lbs 00 flour (453.59g to a pound = 3238.63)

72.46 oz cold water (29.57 g to an oz = 2142.64)

107 g salt

1/2 tsp active yeast in 14g warm water

1/2 c Sourdough starter (140g)

30 Pizzas

10.71 lbs 00 Flour

108.69 oz Cold Water

160.5 Salt

1/2 tsp active yeast in 21 g warm water

3/4 c Sourdough starter