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Wholemeal pizza dough
Katrina Woodman · taste.com.au · 2011 · 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
563g
Water
—
Hydration
—
Salt
—
Yeast
1.24%
Oil
—
Sauce
—
Cheese
—
Dough weight
570g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- flourwholemeal plain flour250 ml · 250g
- flourplain flour312.5 ml · 312.5g
- saltm sea salt—
- oilm olive oil—