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Restaurant Style Pizza Dough Recipe by Weight
Dad the cook · food.com · 2010 · Original
other (asserted)
Baker's percentages
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)
- flourflour500 g · 500g
- water325 -340 g warm water325 g · 340g
- saltsalt10 g · 10g
- yeastactive dry yeast3 g · 3g
- sugarsugar5 g · 5g