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Pizza dough
Unknown · bbcgoodfood.com · 2024 · 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
—
Hydration
—
Salt
1.2%
Yeast
0.42%
Oil
—
Sauce
—
Cheese
—
Dough weight
508g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Cold ferment
4h
Bulk
4h
Ingredients (5)
- flour'00' flour or plain flour500g
- saltsalt1 tsp · 6g
- yeast½ tsp dried yeast0.5 tsp · 2.1g
- flour300-350ml warm water—
- oiloil for greasing—