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Pizza Dough Perfection
under12parsecs · food.com · 2011 · Original
other (asserted)
Baker's percentages
Flour
445g
Water
415g
Hydration
93.3%
Salt
1.4%
Yeast
2.88%
Oil
6.1%
Sauce
—
Cheese
—
Dough weight
912g
Process
Bake temp
500°F / 260°C
Bake time
8-15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- yeastactive dry yeast4.25 tsp · 12.8g
- sugarbrown sugar1.5 tsp · 6.3g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- waterhot water0.5 cup · 118.5g
- waterwarm water1.25 cup · 296.3g
- flourbread flour3.5 cup · 444.5g