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Tipo 00 Pizza Dough
Deborah · italianfoodforever.com · 2019 · 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
480g
Water
356g
Hydration
74.1%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
836g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0.03333333333333333h
Ingredients (5)
- flourSan Felice Tipo 00 Flour4 cup · 480g
- waterWarm Water1.5 cup · 355.5g
- saltSalt—
- yeastInstant Yeast—
- oilOlive Oil—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseIf Desired Although Not Needed: