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Basic 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
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 Yeast—
- waterWarm Water - Body Temperature2 cup · 474g
- flourFlour7 cup · 875g
- saltSalt—