← All pizzas
Bread Machine Beer Pizza Dough
Unknown · thespruceeats.com · 2010 · 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
375g
Water
—
Hydration
—
Salt
1.6%
Yeast
1.20%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
439g
Process
Bake temp
425°F / 218°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- oilolive oil3 tbsp · 40.8g
- flourall-purpose flour3 cup · 375g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- yeastactive dry yeast1.5 tsp · 4.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebeer1 cup · 200g