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The Art of Making the Perfect Pizza Dough
Galley Wench · food.com · 2007 · Original
other (asserted)
Baker's percentages
Flour
250g
Water
178g
Hydration
71.1%
Salt
3.6%
Yeast
—
Oil
2.7%
Sauce
—
Cheese
—
Dough weight
444g
Process
Bake temp
500°F / 260°C
Bake time
10-20 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (5)
- yeast1 packet active dry yeast1 each · 0g
- flourunbleached all-purpose flour2 cup · 250g
- waterwarm water0.75 cup · 177.8g
- saltsalt1.5 tsp · 9g
- oilolive oil1.5 tsp · 6.8g