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Premium Pizza Crust
Unknown · allrecipes.com · 2000 · Original
other (asserted)
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
—
Sauce
—
Cheese
—
Dough weight
741g
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (4)
- yeastactive dry yeast1.5 tsp · 4.5g
- waterwater1.5 cup · 355.5g
- flourall-purpose flour3 cup · 375g
- saltsea salt1 tsp · 6g