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Basic pizza dough
Dixie Elliott · 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
500g
Water
—
Hydration
—
Salt
—
Yeast
1.40%
Oil
—
Sauce
—
Cheese
—
Dough weight
507g
Process
Bake temp
356°F / 180°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- saltm salt—
- flourplain flour500 ml · 500g
- oilm olive oil—