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Low-Fat Pizza Dough
Unknown · thespruceeats.com · 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
432g
Water
—
Hydration
—
Salt
0.7%
Yeast
1.64%
Oil
—
Sauce
—
Cheese
—
Dough weight
454g
Process
Bake temp
450°F / 232°C
Bake time
10-13 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (5)
- sugarhoney1 tbsp · 12.5g
- yeast1 package active dry yeast7.1g
- flourwater0.75 cup · 177.8g
- flourbread flour2 cup · 254g
- saltsalt0.5 tsp · 3g