← All pizzas
Pocket Pizza Dough
BB2011 · food.com · 2010 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
125g
Water
—
Hydration
—
Salt
2.4%
Yeast
—
Oil
21.8%
Sauce
—
Cheese
—
Dough weight
222g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour1 cup · 125g
- dairy doughmilk0.3333333333333333 cup · 66.7g
- oilvegetable oil2 tbsp · 27.2g
- saltsalt0.5 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g