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Basic pizza dough
Alison Turner · taste.com.au · 2009 · 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
450g
Water
—
Hydration
—
Salt
—
Yeast
1.56%
Oil
—
Sauce
—
Cheese
—
Dough weight
457g
Process
Bake temp
500°F / 260°C
Bake time
0.3333333333333333-0.5 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilOlive oil—
- flourplain flour450g
- yeastdried yeast1 tsp · 7g
- saltm salt—
- waterlukewarm water—
- oilm olive oil—