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Pizza Dough
Unknown · americastestkitchen.com · 2012 · Original
other (asserted)
Baker's percentages
Flour
624g
Water
415g
Hydration
66.5%
Salt
1.4%
Yeast
1.52%
Oil
4.4%
Sauce
—
Cheese
—
Dough weight
1085g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- waterwater divided1.75 cup · 414.8g
- yeastdry active yeast2.25 tsp · 9.5g
- oilolive oil2 tbsp · 27.2g
- flourbread flour4 cup · 624g
- salttable salt1.5 tsp · 9g
- oilvegetable oil for oiling bowl0 each · 0g
- floursemolina for dusting peel0 each · 0g