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Pizza Dough in Food Processor
andypandy · food.com · 2004 · Original
other (asserted)
Baker's percentages
Flour
344g
Water
296g
Hydration
86.2%
Salt
1.8%
Yeast
—
Oil
4.0%
Sauce
—
Cheese
—
Dough weight
664g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1 package fast active dry yeast1 each · 0g
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourall-purpose flour0.75 cup · 93.8g
- oilolive oil1 tbsp · 13.6g
- waterhot tap water1.25 cup · 296.3g
- flourmore all-purpose flour2 cup · 250g