Ryan Jarnutowski

50/50 Blend Dough (00 & Bread Flour)

Time

  • Prep: 30 min
  • Cook: 7 min
  • Rest: 1440 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 500 g 00 flour
  • 500 g Bread flour
  • 630 g Water
    63% hydration
  • 20 g Sea salt
  • 20 g Olive oil
  • Yeast (ADY 3 g • IDY 2 g • fresh 6 g)

Instructions

  1. Mix flour and water to a shaggy mass; rest 20 minutes (autolyse).
  2. Add yeast, salt, and oil/sweetener/spices as applicable; knead until smooth.
  3. Bulk ferment until ~50% larger, about 60–90 minutes.
  4. Cold ferment 24–48 h for flavor; ball dough and proof 2–3 h at room temp.
  5. Open gently; top and bake per your oven (steel/stone 500–550 °F, 6–9 min; Ooni 400–450 °C, 90–150 s).