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Overnight Pizza Dough
cathyfood · food.com · 2017 · Original
other (asserted)
Baker's percentages
Flour
306g
Water
202g
Hydration
66.0%
Salt
2.6%
Yeast
0.65%
Oil
1.3%
Sauce
—
Cheese
—
Dough weight
522g
Process
Bake temp
500°F / 260°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourtype 00 flour153 g · 153g
- flourall-purpose flour153 g · 153g
- saltfine sea salt8 g · 8g
- yeastactive dry yeast2 g · 2g
- oilolive oil4 g · 4g
- waterlukewarm water202 g · 202g