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Valentino's Pizza Crust
Unknown · allrecipes.com · 1998 · Original
other (asserted)
Baker's percentages
Flour
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
2.18%
Oil
13.1%
Sauce
—
Cheese
—
Dough weight
616g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 cup · 237g
- sugarwhite sugar1 tbsp · 12.5g
- yeastactive dry yeast2.25 tsp · 6.8g
- oilolive oil3 tbsp · 40.8g
- saltsalt1 tsp · 6g
- flourall-purpose flour2.5 cup · 312.5g