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Dominick's Basic Pizza Dough
Chef Kate · food.com · 2007 · Original
other (asserted)
Baker's percentages
Flour
400g
Water
178g
Hydration
44.5%
Salt
0.8%
Yeast
0.75%
Oil
1.1%
Sauce
—
Cheese
—
Dough weight
605g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourhigh gluten flour2 cup · 400g
- saltsalt0.5 tsp · 3g
- sugarsugar4 tsp · 16.8g
- waterwarm water0.75 cup · 177.8g
- yeastactive dry yeast1 tsp · 3g
- oilolive oil1 tsp · 4.5g