My pizza recipe
OZ GM VOLUME BAKERS %
AP flour 17.64 500.0 3 3/4 cup 100.0%
water 10.67 302.4 1 1/3 cup 60.5%
olive oil 2.00 56.7 1/4 cup 11.3%
salt 0.28 8.0 1 1/2 tsp 1.6%
ID yeast 0.11 3.1 1 tsp 0.6%
(ID yeast means "instant" yeast. If using active dry, increase amount
to 1 1/2 tsp and dissolve before using)
One rise in bowl until slightly less than doubled (or
overnight). Shape dough: if baking on metal pizza pan, oil it first
and shape it in the pan; if baking on a stone, sprinkle peel with
cornmeal and place shaped dough on peel. After shaping, let rise ~
30 min before adding toppings. Preheat oven to 450F.
Makes dough for two pizzas (about 31 oz).