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Pizza Dough
Roberta’s · cooking.nytimes.com · 2014 · Original
ny (asserted)
Baker's percentages
Flour
306g
Water
0g
Hydration
—
Salt
2.6%
Yeast
0.65%
Oil
1.3%
Sauce
—
Cheese
—
Dough weight
320g
Process
Bake temp
550°F / 288°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
4h
Ingredients (5)
- flour00 flour153 g · 153g
- flourall-purpose flour153 g · 153g
- saltfine sea salt8 g · 8g
- yeastactive dry yeast2 g · 2g
- oilextra-virgin olive oil4 g · 4g