Yo! So it’s here. My full Peddling Pizza Dough process. Always Keeping it simple and in the low 60% hydration range I make a super consistent dough every time. I’ve been rocking Dallagiovanna flours for years and absolutely love them. I spent 3 days at the Mill so know the process and how to get the best out of it.

Yeast calculations:

24 hour fermentation 10 hour bulk 14 balled:


17c room temp = 1.3g fresh yeast
18c room temp = 1g fresh yeast
19c room temp = 0.9g fresh yeast
20c room temp = 0.7g fresh yeast
21c room temp = 0.6g fresh yeast
22c room temp = 0.5g fresh yeast
23c room temp = 0.4g fresh yeast.

For instant dry yeast use 1/3rd of the amount that you would fresh.


You get the idea..

If you’re want to scale the recipe up then just double everything .

If you want to get an epic Sunmix mixer in the U.K. then smash this affiliate link for 5% off https://www.pizzasolutions.co.uk/pedd...
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Thermapen instant thermometer: https://thermapen.co.uk/thermapen-the...

For flour, all the ingredients you could ever need including my pre made frozen dough balls delivered to your door and the small dough tray in the U.K. then checkout https://warehousepizza.co.uk/products/

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