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All-American Pizza Crust
VickyJ · food.com · 2007 · 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
313g
Water
237g
Hydration
75.8%
Salt
2.9%
Yeast
—
Oil
8.7%
Sauce
—
Cheese
—
Dough weight
621g
Process
Bake temp
400°F / 204°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour2.5 cup · 312.5g
- yeastfast rise yeast1.25 oz · 35.4g
- saltsalt1.5 tsp · 9g
- waterwater1 cup · 237g
- oilvegetable oil2 tbsp · 27.2g