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Emeril Lagasse's Perfect Pizza Dough
Lennie · food.com · 2004 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
1.89%
Oil
3.6%
Sauce
n/a
Cheese
n/a
Dough weight
643g
Process
Bake temp
475°F / 246°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 cup · 237g
- yeast1 envelope active dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- flourall-purpose flour3 cup · 375g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
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