Expressing a pizza dough formula in baker’s percent
Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough to be made using any desired flour weight and you can manipulate the size of the dough up or down while always keeping the dough ingredients in correct balance.” Lehmann says. “Keep in mind though that when working in baker’s percent only weight units can be used. It will not work with volumetric measures such as cups, teaspoons, etc. It also provides for a very fast and easy way to look at any dough formula to see if any ingredients are used at an incorrect level for the type of dough/crust being made.”
Flour: 100 percent / Salt: 1.75 percent / Sugar: 1.5 percent/ Instant Dry Yeast: 0.375 percent / Oil: 2 percent / Water: 58 percent
Want to see examples of how to calculate a dough formula using baker’s percent? Lehmann shows you the math.
Now, let’s look at converting your dough formula percentages into ingredient weights: Breaking Down Baker’s Percent.
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