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Perfect Canotto Pizza recipe
Unknown · thepizzaheaven.com · 2023 · 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
450g
Water
630g
Hydration
—
Salt
5.0%
Yeast
0.20%
Oil
—
Sauce
—
Cheese
—
Dough weight
1103g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourpizza flour450g
- waterroom temperature water450g
- saltfine sea salt22.5g
- yeastactive dry yeast0.7g