Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 485 | 17.1 | 100% |
| Water | 305 | 10.8 | 63% |
| Salt | 9.7 | 0.34 | 2.0% |
| Instant yeast (or 2.33 g active dry) | 1.94 | 0.068 | 0.4% |
| Olive oil | 9.7 | 0.34 | 2% |
| Sugar | 4.8 | 0.17 | 1% |
| Total dough | 816 | 28.8 |
Higher-protein bread flour, a little oil and sugar for browning in home ovens. 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.
- Ferment: a few hours at room temperature, or 24–72 hours in the fridge for more flavour.
- Shape and stretch, top and bake as hot as your oven allows.
More dough amounts
- 2 Neapolitan — 309 g flour, 192 g water
- 1 New York — 242 g flour, 153 g water
- 3 New York — 727 g flour, 458 g water
- 4 New York — 969 g flour, 611 g water
- 2 Detroit — 588 g flour, 411 g water
- 2 Pan / Sicilian — 588 g flour, 400 g water
Last reviewed: 2026-10-04 · Disclaimer