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Premium Pizza Crust
allrecipes.com · 2000 · Original
Style not identified
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
356g
Hydration
94.8%
Salt
1.6%
Yeast
1.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
741g
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (4)
- yeastactive dry yeast1 1/2 tsp · 4.5g
- waterwater1 1/2 cup · 356g
- flourall-purpose flour3 cup · 375g
- saltsea salt1 tsp · 6g
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- Scale this doughStart from 95% hydration and 1.6% salt, then set your own flour weight and ball count.
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