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5-Minute Artisan Pizza Dough
Southern Polar Bear · food.com · 2012 · 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
938g
Water
756g
Hydration
80.6%
Salt
2.9%
Yeast
1.33%
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
1806g
Process
Bake temp
100°F / 38°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (5)
- waterlukewarm water3 cup · 711g
- oilolive oil0.3333333333333333 cup · 72.7g
- yeastgranulated yeast1 tbsp · 12.5g
- saltkosher salt1.5 tbsp · 27g
- flourunbleached all-purpose flour7.5 cup · 937.5g