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Pizza Dough and Bonus Focaccia Bread
sugarpea · food.com · 2003 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
508g
Water
356g
Hydration
70.0%
Salt
1.2%
Yeast
1.85%
Oil
8.0%
Sauce
—
Cheese
—
Dough weight
924g
Process
Bake temp
500°F / 260°C
Bake time
45-60 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1.5 cup · 355.5g
- yeastfast rising yeast0.75 tbsp · 9.4g
- sugarsugar1 tsp · 4.2g
- flourbread flour or 4 cups unbleached all-purpose flour4 cup · 508g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g