Your best pizza dough

[vernplum]

[Mod.edit: this post and the next post have been moved from an old thread (MG)]

I use this one from Kenji Lopez-Alt: Basic New York Style Pizza Dough and I proof it for 3 days.

 

[garlichead]

Depends, but for me a lower hydration of about 60% works for my cooking method which is in my BBQ on a stone and takes about 3 minutes to cook. I make a batch and break in down into 250g balls and freeze.

1500g's ap or 00 flour
900g's filtered water
50g's olive oil
25g's sea salt
10g's honey
5g's dry yeast