How to make pizza dough
Patrick Ryan · bbc.co.uk · 2012 · Original
Style not identified
DietPossibly vegetarian and vegan: one line could not be resolved (pizza toppings of your choice).
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Salt
2.4%
Yeast
3.00%
Oil
0%
Sauce
31g
Cheese
n/a
Dough weight
9741g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
8 to 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 · 7796g
- oil/2fl oz olive oil50 oz · 1418g
- 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
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.