Basil Beer Pizza Crust
CoCaShe · food.com · 2007 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
48% hydration: drier than 91% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
381g
Liquid, as water
184g
Hydration
48.3%
Salt
1.6%
Yeast
1.65%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
402g
Process
Bake temp
475°F / 246°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (4)
- saltsalt1 tsp · 6g
- sugargranulated sugar2 tsp · 8.4g
- flourall-purpose flour or 3 cups bread flour3 cup · 381g
- yeastbread machine yeast or 1 1/2 teaspoons quick-rising yeast1 1/2 tsp · 6.3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebeer1 cup · 200g
- over cheesedried basil2 tsp · 1g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 48% hydration and 1.6% 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 48% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.