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Pizza Dough in Food Processor
andypandy · food.com · 2004 · Original
Style not identified
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
86% hydration: wetter than 91% 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
344g
Water
296g
Hydration
86.2%
Salt
1.8%
Yeast
n/a
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
664g
Process
Bake temp
n/a
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1 package fast active dry yeastn/a
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourall-purpose flour3/4 cup · 93.8g
- oilolive oil1 tbsp · 13.6g
- waterhot tap water1 1/4 cup · 296g
- flourmore all-purpose flour2 cup · 250g
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