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Basic pizza dough by Matt Preston
Matt Preston · taste.com.au · 2009 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
475g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.63%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
478g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdry yeast1 tsp · 3g
- waterwarm watern/a
- sugarm sugarn/a
- flourbread flour475g
- saltm saltn/a
- oilm olive oiln/a
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.