Pizza dough

1,000 g dough · 4 × 250 g

Whole dough

Ingredient	Baker’s %	Weight	Per ball
Flour	100%	617 g	154 g
Water	59%	364 g	91 g
Salt	2.9%	17.9 g	4.5 g
Oil	0%	0 g	0 g
Sugar	0%	0 g	0 g
Instant yeast	0.08%	0.49 g	0.12 g

Same leavening, using King Arthur’s professional factors: 0.6 g active dry yeast, 1.5 g fresh yeast.

Displayed weights are rounded. The target dough weight is exact.