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Pizza dough
Jamie Oliver · jamieoliver.com · 2016 · 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
800g
Water
—
Hydration
—
Salt
0.8%
Yeast
0.88%
Oil
6.8%
Sauce
—
Cheese
—
Dough weight
880g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flour1kg strong white bread flour or Tipo ‘00’ flour800g
- saltfine sea salt1 tsp · 6g
- yeast2 x 7g sachets of dried yeast7g
- sugargolden caster sugar1 tbsp · 12.5g
- oilextra virgin olive oil4 tbsp · 54.4g