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Sourdough Pizza Dough
Feng Chen · gozney.com · 2020 · 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
612g
Water
428g
Hydration
69.9%
Salt
2.9%
Yeast
4.90%
Oil
—
Sauce
—
Cheese
—
Dough weight
1088g
Process
Bake temp
752°F / 400°C
Bake time
1-1.5 min
Oven
wood fired
Surface
stone
Cold ferment
48h
Ingredients (4)
- flourFlour612g
- waterWater428g
- yeastMature Sourdough Starter30g
- saltSalt18g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLarge mixing bowl &
- over cheeseDigital scale
- over cheeseSmall
- over cheeseRubber band