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Pizza Dough (For Bread Machine)
Chef floWer · food.com · 2007 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 64% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
318g
Water
200g
Hydration
63.0%
Salt
1.9%
Yeast
1.67%
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
542g
Process
Bake temp
n/a
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater200 ml · 200g
- oilolive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- flourbread flour2 1/2 cup · 318g
- yeastdry yeast1 3/4 tsp · 5.3g
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