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Pizza Dough (bread machine)
L. Duch · food.com · 2003 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
296g
Hydration
59.3%
Salt
0.9%
Yeast
1.20%
Oil
8.2%
Sauce
—
Cheese
—
Dough weight
848g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterluke water1.25 cup · 296.3g
- oilolive oil3 tbsp · 40.8g
- flourall-purpose flour4 cup · 500g
- saltsalt0.75 tsp · 4.5g
- yeastactive dry yeast2 tsp · 6g
- sauce tomatodry oregano or 1 teaspoon dry basil1 tsp · 0g