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Basic Pizza Dough (Italian)
gourmet_hunter · food.com · 2010 · 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
500g
Water
125g
Hydration
—
Salt
1.2%
Yeast
1.68%
Oil
8.2%
Sauce
—
Cheese
—
Dough weight
682g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastinstant dried yeast2 tsp · 8.4g
- waterlukewarm water125 ml · 125g
- sugarsugar0.5 tsp · 2.1g
- flourflour500g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g