Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 969 | 34.2 | 100% |
| Water | 611 | 21.5 | 63% |
| Salt | 19.4 | 0.68 | 2.0% |
| Instant yeast (or 4.65 g active dry) | 3.88 | 0.137 | 0.4% |
| Olive oil | 19.4 | 0.68 | 2% |
| Sugar | 9.7 | 0.34 | 1% |
| Total dough | 1632 | 57.6 |
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
- 4 Neapolitan — 619 g flour, 384 g water
- 1 New York — 242 g flour, 153 g water
- 2 New York — 485 g flour, 305 g water
- 3 New York — 727 g flour, 458 g water
- 4 Thin crust / bar — 556 g flour, 306 g water
Last reviewed: 2026-10-04 · Disclaimer