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Sourdough Pizza Crust
Crave the Good · cravethegood.com · 2024 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 65% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
600g
Water
375g
Hydration
62.5%
Salt
2.0%
Yeast
n/a
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
1089g
Process
Bake temp
550°F / 288°C
Bake time
7 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourbread flour600g
- waterwater375g
- yeastactive sourdough starter90g
- oilolive oil12g
- saltfine sea salt12g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 2.0% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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