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14 inch NY style Pepperoni
#1
Dough formula below - tasted great but did not really notice the white whole wheat even at 30%.

 
GramsOunces
Total Flour (100%)
452.87
15.97
1st Flour All Trumps (70%)
317.01
11.18
2nd Flour TJ White WW (30%)
135.86
4.79
Water (60%)
271.72
9.58
Yeast (0.55%) IDY
2.49
0.09
Salt (2.5%)
11.32
0.40
Oil (2%)
9.06
0.32
Total Dough Weight with Residue  
747.46
26.37
Bowl Residue Specified  
.75%
Single Ball No Residue
370.95
13.08
Dough TF = (0.085)
Number Dough Balls = 2
Pizza Size = 14 inches
Date Mixed = 2019-05-23
Date Baked = 2019-05-25
NOTES:
Autolyse using the TJ White Whole Wheat at 100% hydration for 20 min. to help it hydrate.


Topped with 75% whole milk mozzarella and 25% very mild provolone cheese - then the pepperoni :-)


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