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Basic Pizza Dough
Deborah · italianfoodforever.com · 2019 · Original
other (asserted)
Baker's percentages
Flour
875g
Water
474g
Hydration
54.2%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1349g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (4)
- yeast2 Pkgs. Dry-Active Yeast2 each · 0g
- waterWarm Water - Body Temperature2 cup · 474g
- flourFlour7 cup · 875g
- saltSalt1 each · 0g