Comments on: Baker’s percentage and pizza dough

By: Tom Rothwell

Tom Rothwell — Tue, 28 Nov 2023 17:34:01 +0000

In reply to Elize Banfield. Hi Elize, I have a recipe for New York pizza here, with all the revelant baker's percentages included. Good luck!

By: Elize Banfield

Elize Banfield — Tue, 21 Nov 2023 19:33:26 +0000

I learned so much. Can you please share the baker’s percentages for New York style pizza base containing sugar and oil?

By: Tom Rothwell

Tom Rothwell — Fri, 13 May 2022 13:57:59 +0000

In reply to Anthony. Wow Anthony! Very impressive! Keep up with the pizzas!

By: Anthony

Anthony — Mon, 02 May 2022 19:09:26 +0000

Fantastic and very informational… I am 84 years old and I have been making dough for many years but i always love to learn more.

By: Tom Rothwell

Tom Rothwell — Sun, 27 Mar 2022 16:17:53 +0000

In reply to Joe Loverti.

Hi Joe, I’m so glad this website helped you, it’s great to know it’s been worth the effort! I highly recommend some digital scales that are accurate to 0.01g – “precision scales”. These are relatively inexpensive online (amazon etc), they cost around $10-15. Thanks for the question!

By: Tom Rothwell

Tom Rothwell — Sun, 27 Mar 2022 16:12:45 +0000

In reply to Ben.

Hi Ben, I don’t recommend adding olive oil if you’re making Neapolitan style in a pizza oven as it can lead to burnt crust. But olive oil can help to achieve some browning if cooking at lower temperatures.

To account for the olive oil, simple substitute some of the water in the recipe for olive oil. Hope this makes sense. Enjoy!

By: Joe Loverti

Joe Loverti — Mon, 21 Mar 2022 16:14:22 +0000

Fantastic website!! Lot’s of great information and I really appreciate the huge amount of work you’ve put into it!. I have a simple question: How do measure such small amounts of yeast? I’m using Active dry yeast and my kitchen digital scale doesn’t measure that small of an amount, like .6 grams.

By: Ben

Ben — Fri, 18 Mar 2022 07:01:55 +0000

How do I calculated how much olive oil I have to add using the bakers percentage?

By: Tom Rothwell

Tom Rothwell — Wed, 01 Dec 2021 16:55:49 +0000

In reply to Dave G.

Hi Dave, sourdough is a tricky thing and there is no rule of thumb really. But generally, between 10% – 50% of the weight of total flour as starter is used.

Stay tuned for my sourdough series which is coming out soon!

Thanks for the question.

By: Dave G

Dave G — Sat, 20 Nov 2021 19:07:33 +0000

In line with % when adding yeast. Where would a starter fall inline with the bakers % same as yeast % ?