## Description

FORMULA AND WEIGHTS FOR ACROBATIC DOUGH

 Formula Weight POUNDS OUNCES Flour 100.00% Flour 32.00 OR 512 Water (ice cold!) 50.00% Water (ice cold!) 16.00 OR 256 Oil 1.00% Oil 0.32 OR 5.12 Salt 6.00% Salt 1.92 OR 30.72 Total 157.00% Total 50.24 OR 803.84

Calculate the number of pounds or ounces of dough you need to make, keeping in mind, it’s best used within a twenty-four hour period. We use two 10oz dough balls pressed together to make one acrobatic dough.

The recipe is formatted using baker’s percent formula. Simply edit the amount of flour you need under the word “POUNDS” and the rest of the ingredient totals will automatically adjust, for consistency. Look at the “Totals” highlighted in blue, for actual weight of all ingredients. This should meet or exceed the amount of dough needed.

Place water and salt in mixing bowl. Stir and let salt dissolve for five minutes. Add flour, and mix for five minutes. Add oil last, and mix an additional fifteen minutes.

Scale, ball, and place dough balls in lightly oiled pans, and cover with plastic. Refrigerate until ready to use. This dough will be dry and harder than regular pizza dough, but proves very durable for acrobatic purposes.

 FORMULA AND WEIGHTS FOR FASTEST AND LARGEST DOUGH Formula Weight POUNDS OUNCES Flour 100.00% Flour 32.00 OR 512 Water (80 degrees) 56.00% Water (80 degrees) 17.92 OR 286.72 Oil 3.75% Oil 1.20 OR 19.2 Salt 2.00% Salt 0.64 OR 10.24 Honey 2.00% Honey 0.64 OR 10.24 Yeast (very little!) 0.00% Yeast (very little!) 0.00 OR 0.00512 Garlic powder 0.25% Garlic powder 0.08 OR 1.28 Other 0.00% Other 0.00 OR 0 Total 164.00% Total 52.48 OR 839.6851

Calculate the number of pounds or ounces of dough you need to make, keeping in mind, it’s best used within a twenty-four hour period. Current weight for largest stretch is 18oz, and five; 10oz dough balls are used for fastest.

The recipe is formatted using baker’s percent formula. Simply edit the amount of flour you need under the word “POUNDS” and the rest of the ingredient totals will automatically adjust, for consistency. Look at the “Totals” highlighted in blue, for actual weight of all ingredients. This should meet or exceed the amount of dough needed.

Place water, honey, and yeast in mixing bowl. Add flour, salt, and garlic powder, and mix for two minutes. Add oil last, and mix an additional twelve minutes.

Scale, ball, and place dough balls in lightly oiled pans, and cover with plastic. Refrigerate until ready to use. Practice with dough at different temperatures, as you don’t know how the dough will be at competition time!