Balling up Pizza Dough - Entire Process

In this video you'll see me ball up '70%' hydration dough, ready for going back into my proving oven at 25C for this evening's pizza get together with my family. It's become a bit of a 'thing' I make pizza now for the family, our go-to meal for a Saturday.
The 70% is in quotes above because, if you look back through my previous video where I was making the dough, I forgot to take out my spoon when I tared the scales. Subsequently, instead of dropping 700g of flour into the mixer, I only dropped 625g. The knock on effect that was altering the hydration of the dough quite a bit. To the tune of 5% actually! My dough calculated out was 75.6% hydration, by far the highest I've made to date. You'll see in the video the dough is very sticky to handle, even with olive oil on my hands.
EQUIPMENT:
Revo Bake Titan Tilt 7.5 - link coming soon (Google is your friend otherwise)
Proofing trays - amzn.to/4h7hUME
Dough Scrapers (Pack of 2 plastic, 1 metal) - amzn.to/3PQw7Bq
Large Scales for flour/water - amzn.to/4ao90I5
Small Scales for yeast/salt/oil - amzn.to/42pwOcC
Silicone Spatulas set - amzn.to/40tJGvA
10L Storage bins for flour - amzn.to/40HyblB
Herb grinder for salt - amzn.to/3E0LCV4
Digital thermometer - amzn.to/40tKmRE
INGREDIENTS:
Caputo Saccorosso Flour - amzn.to/4aAc3NB
Mutti Pizza Sauce - amzn.to/40NIx3s
Allisons Active Dry Yeast - amzn.to/4hrECPt
Olive Oil - sourced locally from Lidl
Tidman's Rock Salt - amzn.to/4g9tPIH
#pizzadough #pizzadoughrecipe #homemadepizzadough