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Pizza Dough
Steve Sickenberger · food.com · 2000 · 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
1200g
Water
474g
Hydration
—
Salt
1.0%
Yeast
0.59%
Oil
13.6%
Sauce
—
Cheese
33g
Dough weight
1882g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast2 packages fast rising yeast7.1g
- waterwater2 cup · 474g
- sugarsugar2 tbsp · 25g
- saltsalt2 tsp · 12g
- oilolive oil4 tbsp · 54.4g
- oilsalad oil0.5 cup · 109g
- cheese othergrated parmigiano0.3333333333333333 cup · 33.3g
- flourflour6 cup · 1200g