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Cast Iron Pizza
Vincenzo's Plate · vincenzosplate.com · 2019 · 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
1300g
Water
—
Hydration
—
Salt
2.3%
Yeast
0.23%
Oil
—
Sauce
—
Cheese
—
Dough weight
1333g
Process
Bake temp
482°F / 250°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (5)
- flourWater500 ml · 500g
- flourAll purpose flour800g
- yeastDry yeast3g
- saltHimalayan salt30g
- oilExtra virgin olive oil—