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Emeril Lagasse's Perfect Pizza Dough
Lennie · food.com · 2004 · Original
other (asserted)
Baker's percentages
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
1.89%
Oil
3.6%
Sauce
—
Cheese
—
Dough weight
643g
Process
Bake temp
475°F / 246°C
Bake time
60-90 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 cup · 237g
- yeast1 envelope active dry yeast1 each · 7.1g
- sugarsugar1 tsp · 4.2g
- flourall-purpose flour3 cup · 375g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g