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Pizza dough
Silvana Franco · bbc.co.uk · 2010 · 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
650g
Water
9214g
Hydration
—
Salt
1.9%
Yeast
1.08%
Oil
—
Sauce
—
Cheese
—
Dough weight
12009g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flour/1lb 7oz '00' flour650g
- yeast7g dried fast-action yeast7g
- saltsalt2 tsp · 12g
- oil/1fl oz olive oil25 oz · 708.8g
- dairy dough/2fl oz warm milk50 oz · 1417.5g
- water/11fl oz warm water325 oz · 9213.8g