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Thin Crust Pizza Dough
yanny the mad cook · 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
500g
Water
340g
Hydration
68.0%
Salt
—
Yeast
1.60%
Oil
—
Sauce
—
Cheese
—
Dough weight
848g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourbakers flour500g
- yeastdried yeast8g
- waterwarm water340 ml · 340g
- salt1 pinch salt—
- sugar1 pinch sugar—