Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 588 | 20.7 | 100% |
| Water | 411 | 14.5 | 70% |
| Salt | 11.8 | 0.41 | 2.0% |
| Instant yeast (or 4.23 g active dry) | 3.53 | 0.124 | 0.6% |
| Olive oil | 5.9 | 0.21 | 1% |
| Total dough | 1020 | 36.0 |
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
- 2 Neapolitan — 309 g flour, 192 g water
- 2 New York — 485 g flour, 305 g water
- 1 Detroit — 294 g flour, 206 g water
- 2 Pan / Sicilian — 588 g flour, 400 g water
- 2 Thin crust / bar — 278 g flour, 153 g water
Last reviewed: 2026-10-04 · Disclaimer