@noflakeysalt: The 1727 Rule for Pizza Dough! I created this “rule” as a way to help me memorize this pizza dough recipe. It’s a 70% hydration dough the everyone raves about every time I make it! 1000g @kingarthurbaking Bread Flour 700g water 20g salt 7g active dry yeast If you’re making this dough to eat the same day, use water that is between 90-100 degrees F and let it proof at room temp for 4-6 hours. If making it a day in advance make sure you use water at 60F and toss in the fridge overnight. 2 hours before use take it out and let it come to room temp. #pizzadough #pizzarecipe #EasyRecipes #italianfoodlover