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Basic Pizza Dough
ballarat · 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
300g
Water
158g
Hydration
52.7%
Salt
0.5%
Yeast
1.40%
Oil
4.5%
Sauce
—
Cheese
—
Dough weight
477g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourstrong white flour1.5 cup · 300g
- saltsalt0.25 tsp · 1.5g
- yeastdried yeast1 tsp · 4.2g
- oilolive oil1 tbsp · 13.6g
- waterhand-hot water0.6666666666666666 cup · 158g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g