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Stromboli and Pizza Dough
Red_Apple_Guy · food.com · 2014 · Original
other (asserted)
Baker's percentages
Flour
256g
Water
155g
Hydration
60.5%
Salt
1.9%
Yeast
1.56%
Oil
5.5%
Sauce
—
Cheese
—
Dough weight
452g
Process
Bake temp
350°F / 177°C
Bake time
45-45 min
Oven
home standard
Surface
stone
Bulk
0.016666666666666666h
Ingredients (6)
- waterwater0.6666666666666666 cup · 155g
- oiloil1 tbsp · 14g
- flourflour2 cup · 256g
- sugarsugar1 tbsp · 18g
- salttable salt1 tsp · 5g
- yeastinstant yeast1.3333333333333333 tsp · 4g