The Best Pizza Crust
allrecipes.com · 1998 · Original
Style not identified
DietVegetarian. Not vegan: nonfat dry milk powder.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
254g
Liquid, as water
90g
Hydration
n/a
Salt
2.4%
Yeast
1.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
368g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
375°F / 191°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastactive dry yeast1 1/4 tsp · 3.8g
- flourbread flour2 cup · 254g
- saltsalt1 tsp · 6g
- sugarwhite sugar1 tbsp · 12.5g
- dairy doughnonfat dry milk powder1 tbsp · 12.5g
- waterwarm water1/3 cup · 79g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemargarine1 tbsp · 12.5g
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.