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Bakery-Style Pizza
allrecipes.com · 2019 · Original
Style not identified
DietVegetarian. Not vegan: low-moisture whole-milk mozzarella, grated pecorino romano cheese.
Against 5,130 pizza recipes
78% hydration: wetter than 79% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
381g
Water
296g
Hydration
77.8%
Salt
2.4%
Yeast
0.79%
Oil
14.3%
Sauce
1191g
Cheese
28g
Dough weight
971g
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwarm water1 1/4 cup · 296g
- yeastactive dry yeast1 tsp · 3g
- flourbread flour3 cup · 381g
- saltfine salt1 1/2 tsp · 9g
- oilolive oil1/4 cup · 54.5g
- sauce tomato1 can plain crushed tomatoes794g
- sauce tomato1 can pizza sauce397g
- dairy doughlow-moisture whole-milk mozzarella8 oz · 227g
- cheese othergrated Pecorino Romano cheese1/4 cup · 28.3g
Keep exploring
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- Scale this doughStart from 78% hydration and 2.4% salt, then set your own flour weight and ball count.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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