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Pizza Dough With Yeast
Oliver Strand · cooking.nytimes.com · Original
ny (asserted)
Baker's percentages
Flour
624g
Water
0g
Hydration
—
Salt
2.3%
Yeast
0.48%
Oil
—
Sauce
—
Cheese
—
Dough weight
641g
Process
Bake temp
550°F / 288°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (5)
- flour00 flour like Delvina or King Arthur Italian Style12 oz · 340.2g
- flourhigh-gluten flour like King Arthur’s Sir Lancelot10 oz · 283.5g
- saltsalt0.5 oz · 14.2g
- yeastinstant yeast1 tsp · 3g
- flourAdditional flour0 each · 0g