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Ricardo's Pizza Crust
Unknown · allrecipes.com · 2020 · 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
318g
Water
237g
Hydration
74.7%
Salt
1.9%
Yeast
2.14%
Oil
12.8%
Sauce
—
Cheese
—
Dough weight
646g
Process
Bake temp
475°F / 246°C
Bake time
15-30 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 cup · 237g
- oilolive oil3 tbsp · 40.8g
- sugarwhite sugar3 tbsp · 37.5g
- saltsalt1 tsp · 6g
- flourbread flour2.5 cup · 317.5g
- yeastactive dry yeast2.25 tsp · 6.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced garlic2 tsp · 8.4g
- over cheesedried oregano0.5 tsp · 0.3g
- over cheesedried basil leaves0.5 tsp · 0.3g