How much buratto and water mix for pizza dough and what other ingredients do u recommend?

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How much buratto and water mix for pizza dough and what other ingredients do u recommend?

User: Gary barone
Category/Topic

Mulino Marino
Soft Wheat Type 2 Flour “Buratto” from Bio Organic Agricolture Naturally Stone Milled - Mulino Marino

It depends what kind of dough you want to make.
In Naples, the Levata is made and 500 grams of flour is put with about a liter of water and 2 grams of yeast is made of a sort of batter and after 24 hours the dough is made with hydration approximately 55% using 0 flour or Mannitoba This is the dough for pizza Napoletana, very simple.
I prefer to make natural leavening with mother yeast
User O.I.P. ( www.onlyitalianproducts.it )

What do u mean by hydration 55% without flour? Thanks gary
User Gary barone