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Basic pizza dough by Matt Preston
Matt Preston · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Flour
475g
Water
0g
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 water350 each · 0g
- flourm sugar27 each · 0g
- flourbread flour475 each · 475g
- saltm salt2.4 each · 0g
- oilm olive oil18.2 each · 0g