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Pizza Dough
Jeff Hixson · 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
700g
Water
237g
Hydration
—
Salt
0.4%
Yeast
3.57%
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
1045g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 cup · 237g
- yeastyeast2 tbsp · 25g
- sugarhoney2 tbsp · 25g
- oilolive oil0.25 cup · 54.5g
- saltsalt0.5 tsp · 3g
- flourflour3.5 cup · 700g