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Jim Lahey's No-Knead Pizza Dough
Unknown · seriouseats.com · 2012 · 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
500g
Water
350g
Hydration
70.0%
Salt
3.2%
Yeast
0.20%
Oil
—
Sauce
—
Cheese
—
Dough weight
867g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour500g
- yeastactive dry yeast1g
- saltfine sea salt16g
- waterwater350g