This pizza dough recipe follows the 1727 Rule for perfect hydration. Using a 70% hydration ratio, it comprises 1000g of bread flour, 700g of water, 20g of salt, and 7g of active dry yeast, yielding a highly praised dough every time. Proof it for 4-6 hours at room temperature for same-day use or refrigerate for overnight preparation. Let it come to room temp before use.
