>>20210809Probably something wrong with the dosage. It's really easy once you've practiced a few times. Assuming floor with enough strength (~W320, standard Tipo 00 floor), the golden rule is 65% hydration, you can't really go wrong with this. Maybe start at 63% so you don't fuck up too much and have dough that sticks in your hands. Let's say you make a 270g single dough ball (some people go lower than that, like 230g, but I find it's a tat too little)
- Assuming 22° room T°
- 161g floor
- 105g water (thus 65% hydration)
- 4.2g salt
- 0.07g fresh yeast (yes you read it right. And something like 0.05g if you use hydrated yeast)
- And the most important part : 24h of letting it do its thing. or rather, 16h of letting it do its thing in an airtight container. And then after 16h, remake it into a nice ball and let it rest for another 8h (by 6h it should be still fine though). You're now good to go to make your pizza. Dough should be quite easily manipulable if you didn't fuck up with the yeast (not too much, not too little, at the right room temperature. Dosage of the yeast and maturation duration are relative to the room T°, online calculators exist).