Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 294 | 10.4 | 100% |
| Water | 206 | 7.3 | 70% |
| Salt | 5.9 | 0.21 | 2.0% |
| Instant yeast (or 2.12 g active dry) | 1.76 | 0.062 | 0.6% |
| Olive oil | 2.9 | 0.10 | 1% |
| Total dough | 510 | 18.0 |
Wet dough pressed into an oiled steel pan; many recipes run 65–75% hydration. Fresh yeast is three times the instant weight and active dry about 1.2 times (King Arthur: instant = fresh × 0.33, active dry = fresh × 0.4; source).
Method
- Dissolve the salt in the water, add about a tenth of the flour and the yeast, then the rest of the flour and the oil.
- Knead until smooth — at 70% hydration the dough is sticky; use wet hands or stretch-and-folds.
- Ferment: a few hours at room temperature, or 24–72 hours in the fridge for more flavour.
- Press into an oiled pan, top and bake as hot as your oven allows.
More dough amounts
- 1 New York — 242 g flour, 153 g water
- 2 Detroit — 588 g flour, 411 g water
- 1 Pan / Sicilian — 294 g flour, 200 g water
Last reviewed: 2026-10-04 · Disclaimer