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Authentic Pizza Dough- Bulk
chriseparent · food.com · 2007 · 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
5443g
Water
119g
Hydration
—
Salt
2.6%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
5756g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourunbleached hi-gluten flour12 lb · 5443.2g
- sugarhoney0.25 cup · 50g
- yeastactive dry yeast1 cup
- water3 liters water—
- waterwater0.5 cup · 118.5g
- saltsea salt0.5 cup · 144g