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Jenny Gentile's Pizza Dough
Beth Fleischer · food.com · 1999 · 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
600g
Water
240g
Hydration
40.0%
Salt
1.0%
Yeast
1.18%
Oil
2.3%
Sauce
—
Cheese
—
Dough weight
879g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (6)
- yeast1 package yeast7.1g
- waterwater12 tbsp · 180g
- oilolive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- sugarhoney1 tbsp · 12.5g
- flourflour3 cup · 600g