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Pizza Dough
Vincenzo's Plate · vincenzosplate.com · 2017 · 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
1500g
Water
1000g
Hydration
66.7%
Salt
3.3%
Yeast
0.07%
Oil
—
Sauce
—
Cheese
70g
Dough weight
2551g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- water1 L Water999.9g
- saltSea salt50g
- flourPlain flour1.5 kg · 1500g
- yeastFresh yeast1g
- sauce tomatoGolden cherry tomatoes—
- cheese mozzarellaFior di Latte Mozzarella70g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasil leaves
- over cheeseEVOO