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My "Best Ever" Breadmaker Pizza Dough
HOUSEMANAGER Charle · 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
500g
Water
356g
Hydration
71.1%
Salt
2.4%
Yeast
3.36%
Oil
5.4%
Sauce
—
Cheese
—
Dough weight
920g
Process
Bake temp
425°F / 218°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwater1.5 cup · 355.5g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- sugarsugar2 tsp · 8.4g
- flourall-purpose flour or 4 cups bread machine flour4 cup · 500g
- yeastfast rise yeast4 tsp · 16.8g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseof your favorite pizza seasoning1 tbsp · 12.5g
- over cheesecornmeal2 tbsp · 25g