← All pizzas
Basic pizza dough by Matt Preston
Matt Preston · 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
475g
Water
—
Hydration
—
Salt
—
Yeast
0.63%
Oil
—
Sauce
—
Cheese
—
Dough weight
478g
Process
Bake temp
464°F / 240°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdry yeast1 tsp · 3g
- waterwarm water—
- flourm sugar—
- flourbread flour475g
- saltm salt—
- oilm olive oil—