Check out the Podcast exclusive of Max and Anthony Talking about the pop up days here :
www.whatsgooddough.com

https://ko-fi.com/whatsgooddough
(Corto Affiliate)
https://bit.ly/457DNII
(Ooni Affiliate)
https://ooni.com/?source=aw&sv1=affiliate&sv_campaign_id=1800006&utm_source=1800006&utm_medium=Awin&awc=77074_1736385405_19379aeae9813d7afcc94a79f3902d9d
(Spotify channel for pop up episode)
https://bit.ly/3Z95qNF

🍕 Dough Recipe – Makes ~10 Dough Balls (~325g each)
Total Flour: 3510g | Hydration: ~69.5% | Salt: 2.6% | Oil: 3%

Flour Blend:
1760g Edison Flour (Type 85)
1310g Glacier Peak Flour (Type 65)
440g Spelt Flour
Water:
2440g (69.5%)
Preferments:
400g Sourdough Starter
180g Poolish (100% hydration)
Yeast:
1.6g Instant Dry Yeast (IDY)
Salt & Oil:
90g Salt (2.6%)
105g Olive Oil (3%)