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Pizza Dough Kneaded in a Standing Mixer
Unknown · americastestkitchen.com · 2009 · Original
other (asserted)
Baker's percentages
Flour
567g
Water
415g
Hydration
73.2%
Salt
1.6%
Yeast
—
Oil
4.8%
Sauce
—
Cheese
—
Dough weight
1018g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- waterwarm water0.5 cup · 118.5g
- yeast1 envelope rapid-rise yeast1 each · 0g
- waterwater at room temperature1.25 cup · 296.3g
- oilextra virgin olive oil2 tbsp · 27.2g
- flourbread flour4 cup · 567g
- saltsalt1.5 tsp · 9g
- oilOlive oil or nonstick cooking spray for oiling the bowl0 each · 0g