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Sourdough Pizza Dough - Abm
Busters friend · food.com · 2008 · 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
445g
Water
178g
Hydration
40.0%
Salt
1.4%
Yeast
—
Oil
6.1%
Sauce
—
Cheese
—
Dough weight
821g
Process
Bake temp
475°F / 246°C
Bake time
14-16 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread flour3.5 cup · 444.5g
- sugarsugar1 tbsp · 12.5g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 tsp · 6g
- yeastsourdough starter0.75 cup · 150g
- waterwater0.75 cup · 177.8g
- yeastinstant yeast1 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesevital wheat gluten1 tbsp · 12.5g