← All pizzas
Abm Perfect Pizza Dough
Sageca · food.com · 2006 · 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
492g
Water
296g
Hydration
60.2%
Salt
1.2%
Yeast
2.13%
Oil
—
Sauce
—
Cheese
—
Dough weight
811g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1.25 cup · 296.3g
- saltsalt1 tsp · 6g
- sugarsugar1.5 tsp · 6.3g
- flourwhite flour1.5 cup · 300g
- flourwhole wheat flour1.5 cup · 192g
- yeastyeast2.5 tsp · 10.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemargarine2 tbsp · 25g
- over cheeseground black pepper1.5 tsp · 6.3g