Choose additions deliberately
The starting example uses 65% water, 2.5% salt, 0.35% instant yeast, 2% oil, 1.5% sugar and 0.5% malt. Check your flour and malt product instructions; malt is optional and not universally needed. The default amounts are visible and editable.
Portion weight affects thickness
Four default 320 g portions total 1,280 g. The 1.7185 ingredient ratio gives about 744.84 g flour and 484.15 g water. A larger pizza at the same weight has a lower dough loading; use area scaling when moving between diameters.
Adapt the bake from observation
The shown oven temperature is a planning example. Preheat the cooking surface according to equipment instructions, compare bottom and center results, and change one ingredient or bake variable at a time.
Sources and scope
- King Arthur Baking: Baker’s PercentageFlour-based ingredient percentages.
- King Arthur Baking: Pizza Crust recipeA specific home-oven recipe and refrigerated workflow, not universal timing.
- King Arthur Baking: YeastYeast types and fermentation variables, not validation of this site’s estimate model.
Worked calculations and planning examples are this site’s illustrations. A source’s product or recipe guidance is not a universal pizza standard.