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Restaurant Style Pizza Dough Recipe by Weight
Dad the cook · 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
500g
Water
340g
Hydration
68.0%
Salt
2.0%
Yeast
0.60%
Oil
—
Sauce
—
Cheese
—
Dough weight
858g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour500g
- water325 -340 g warm water340g
- saltsalt10g
- yeastactive dry yeast3g
- sugarsugar5g