Best Pizza Recipe

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Bake details not stated on the source page.

Ingredients (12)

• yeastyeast1 1/2 tsp · 6.3g
• flourall-purpose flour0.9 cup · 109g
• flourbread flour1.1 cup · 143g
• saltsalt1/2 tsp · 3g
• sugarsugar1/2 tsp · 2.1g
• sugarhoney1/2 tsp · 2.1g
• oilolive oil1 tbsp · 13.6g
• sauce tomato1 roma tomaton/a
• waterwater1 3/4 cup · 415g
• sauce tomato1 can tomato paste170g
• sugarbrown sugar1/2 tsp · 2.1g
• cheese otherparmesan cheese1 tbsp

Toppings (11)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesebaking powder1/4 tsp · 1.1g
• over cheesebalsamic vinegar1 tbsp · 12.5g
• over cheesered wine vinegar1 tbsp · 12.5g
• over cheeseof minced garlic2 tsp · 8.4g
• over cheesesweet basil1/2 tsp · 0.3g
• over cheeseoregano1/4 tsp · 0.1g
• over cheesedried onion1 tsp · 4.2g
• over cheesethyme1/4 tsp · 1.1g
• over cheeseparsley0.1 tsp · 0.1g
• over cheesepepper0.1 tsp · 0.5g
• over cheeseketchup1/2 tsp · 2.1g