Follow the dynamic guide steps configured to match your target surface area metrics below:
1
Dough Integration & Mix Phase
Weigh the ingredients precisely into grams as shown in your calculations panel. Mix your flour pool and yeast, pour in your adjusted hydration liquid water stream, and knead until a smooth gluten sheet forms.
2
Portioning & Scaling Scaling
Divide the large dough mass into exactly 2 individual dough balls. Use a bench scale to ensure each ball weighs exactly 0 grams. Wrap tightly and store in cold ferment storage.
3
Shaping & Bake Deployment
Bring to room temperature. Shape your crust layer out to its calculated 14 inch round specification. Top with your computed surface sauce parameters and bake at maximum heat capacity.