Pizza dough weight
I made the Norwich SD recipe last week, my first time. I made half a recipe. It turned out great. Today I am in the process of making a whole batch. I wanted to use some of it for pizza dough. How much dough, in wieght should I have for a 14 inch pizza? I will be nkeeping the dough in the fridge for a few days. when during the proof should the dough be balled and stored? any specific directions for using the dough out of the fridge?
Thanks for the help!