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Pizza dough
Louise Pickford & Mary Cadogen · taste.com.au · 2015 · 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
250g
Water
—
Hydration
—
Salt
—
Yeast
1.68%
Oil
—
Sauce
—
Cheese
—
Dough weight
254g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread and pizza plain flour250g
- yeastinstant dried yeast1 tsp · 4.2g
- saltm salt—
- sugarm sugar—
- waterwater—
- oilm olive oil—