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George's Whole Wheat Pizza Dough
George_Waldron · 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
316g
Water
237g
Hydration
75.1%
Salt
1.9%
Yeast
2.25%
Oil
2.9%
Sauce
—
Cheese
—
Dough weight
583g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package fast rising yeast7.1g
- waterwarm water1 cup · 237g
- flourwhole wheat flour1 cup · 128g
- flourall-purpose flour1.5 cup · 187.5g
- oilolive oil2 tsp · 9g
- sugarsugar1 tsp · 4.2g
- sugarhoney1 tsp · 4.2g
- saltsalt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder0.5 tsp · 2.1g
- over cheeseoregano0.5 tsp · 0.3g
- over cheesethyme0.5 tsp · 2.1g