The 1727 Pizza Dough (4 Ingredients)
This 70% hydration dough is my go-to because it’s impossible to forget. I call it the “1727 Rule”: 1000g of flour, 700g of water, 20g of salt, and 7g of yeast. Whether you are baking today or fermenting overnight, this ratio creates the perfect chewy, airy crust every time.