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Roberta's Pizza Dough
ersmedstad · food.com · 2018 · 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
306g
Water
220g
Hydration
71.9%
Salt
2.6%
Yeast
0.65%
Oil
1.3%
Sauce
—
Cheese
—
Dough weight
540g
Process
Bake temp
500°F / 260°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
4h
Ingredients (6)
- flourof 00 flour153g
- flourall-purpose flour153g
- saltfine sea salt8g
- yeastactive dry yeast2g
- oilextra-virgin olive oil4g
- waterof luke warm water220g