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Wolfgang Puck's Pizza Dough
Unknown · thespruceeats.com · 2009 · Original
other (asserted)
Baker's percentages
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
—
Oil
3.6%
Sauce
—
Cheese
—
Dough weight
636g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- yeast1 package dry active yeast1 each · 0g
- sugarhoney1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourall-purpose flour3 cup · 375g
- saltkosher salt1 tsp · 6g
- oilextra-virgin olive oil1 tbsp · 13.6g
- sauce tomatoOptional Toppings: tomato sauce0 each · 0g