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Perfect Yeast-Free Pizza Dough in a Hurry (From Scratch)
Lalaloula · food.com · 2009 · 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
400g
Water
250g
Hydration
62.5%
Salt
—
Yeast
—
Oil
12.5%
Sauce
—
Cheese
—
Dough weight
700g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourwhole spelt flour400g
- waterwater250 ml · 250g
- oiloil50 ml · 50g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried herbs