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Garlic Parmesan Pizza Dough
TishT · food.com · 2003 · 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
508g
Water
395g
Hydration
77.8%
Salt
—
Yeast
1.48%
Oil
8.0%
Sauce
—
Cheese
113g
Dough weight
956g
Process
Bake temp
400°F / 204°C
Bake time
60-90 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- yeastactive dry yeast2.5 tsp · 7.5g
- waterwater1.6666666666666663 cup · 395g
- sugarsugar1 tsp · 4.2g
- flourbread flour4 cup · 508g
- cheese otherfresh grated parmesan cheese1 cup · 113g
- oilextra virgin olive oil3 tbsp · 40.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 envelope savory herb with garlic soup mix