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Pizza Bread
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
375g
Water
178g
Hydration
47.4%
Salt
—
Yeast
—
Oil
—
Sauce
490g
Cheese
—
Dough weight
553g
Process
Bake temp
425°F / 218°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 Pkg. Active Dry Yeast—
- waterWarm Water0.75 cup · 177.8g
- flourAll-purpose3 cup · 375g
- saltSalt—
- oilOlive Oil—
- sauce tomatoCanned Chopped Tomatoes2 cup · 490g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeLarge Fresh Basil Leaves
- over cheeseCloves Garlic