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Bubbly Double Crust Pizza
Gondo · food.com · 2008 · Original
other (asserted)
Baker's percentages
Flour
450g
Water
237g
Hydration
52.7%
Salt
1.3%
Yeast
2.80%
Oil
5.8%
Sauce
—
Cheese
—
Dough weight
765g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour or 160 g bread flour160 g · 160g
- yeastfast rising yeast3 tsp · 12.6g
- waterwater1 cup · 237g
- dairy doughmilk2 tbsp · 25g
- oilmargarine or 1 tablespoon shortening1 tbsp · 12.5g
- oiloil1 tbsp · 13.6g
- flourflour290 g · 290g
- sugarbrown sugar2 tsp · 8.4g
- saltsalt1 tsp · 6g