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How to make pizza dough
Patrick Ryan · bbc.co.uk · 2012 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
500g
Water
7796g
Hydration
—
Salt
2.4%
Yeast
3.00%
Oil
—
Sauce
31g
Cheese
—
Dough weight
9741g
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour/14oz strong white flour400g
- flour/3½oz semolina100 oz · 100g
- saltsalt2 tsp · 12g
- yeast/½oz fresh yeast or 1½ tsp of dry yeast15 oz · 15g
- water/9½fl oz tepid water275 oz · 7796.3g
- oil/2fl oz olive oil50 oz · 1417.5g
- sauce tomatotomato sauce2 tbsp · 30.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza toppings of your choice