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Brick Oven Pizza Dough
TJN3504 · 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
381g
Water
296g
Hydration
77.8%
Salt
1.6%
Yeast
0.79%
Oil
—
Sauce
—
Cheese
—
Dough weight
686g
Process
Bake temp
550°F / 288°C
Bake time
6-6 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- yeastactive dry yeast1 tsp · 3g
- waterwarm water0.25 cup · 59.3g
- watercold water1 cup · 237g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g