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Basic pizza dough
Liz Macri · 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
1250g
Water
—
Hydration
—
Salt
—
Yeast
0.56%
Oil
—
Sauce
—
Cheese
—
Dough weight
1257g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeast2 x 7g sachets dry yeast7g
- flourm caster sugar—
- saltm salt—
- flourplain flour1250 ml · 1250g
- oilm olive oil—