Sheet Pan Pizza Dough
Thursday Night Pizza · thursdaynightpizza.com · 2020 · Original
Pan Pizzaas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: flour, salt, sugar, yeast, water, oil.
Against 5,130 pizza recipes
Pan Pizza style, 64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 64%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
616g
Water
395g
Hydration
64.1%
Salt
2.4%
Yeast
0.49%
Oil
13.2%
Sauce
n/a
Cheese
n/a
Dough weight
1115g
Process
Bake temp
500°F / 260°C
Bake time
15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (6)
- flourbread flour or all-purpose flour4 1/4 cup · 616g
- saltfine sea salt2 1/2 tsp · 15g
- sugarsugar1 tsp · 4.2g
- yeastinstant dry yeast )1 tsp · 3g
- waterwarm water1 2/3 cup · 395g
- oilextra-virgin olive oil6 tbsp · 81.6g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 64% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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