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Pizza Dough
foodchemist · food.com · 2012 · Original
other (asserted)
Baker's percentages
Flour
469g
Water
356g
Hydration
75.8%
Salt
1.3%
Yeast
1.45%
Oil
5.8%
Sauce
—
Cheese
—
Dough weight
866g
Process
Bake temp
425°F / 218°C
Bake time
16-18 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastactive dry yeast2.25 tsp · 6.8g
- sugarbrown sugar0.5 tsp · 2.1g
- waterwarm water1.5 cup · 355.5g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourall-purpose flour3.75 cup · 468.8g