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Pizza Dough
amandabliedung · food.com · 2008 · 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
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
2.53%
Oil
7.0%
Sauce
—
Cheese
—
Dough weight
687g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterluke warm water1 cup · 237g
- dairy doughmilk2 tbsp · 25g
- sugarbrown sugar2 tsp · 8.4g
- saltsalt1 tsp · 6g
- oilshortening1 tbsp · 12.5g
- oilextra virgin olive oil1 tbsp · 13.6g
- yeastyeast2.25 tsp · 9.5g
- flourall-purpose flour3 cup · 375g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1 tbsp · 12.5g