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Best Ever Pizza Crust! (Bread Machine)
Sara 76 · food.com · 2009 · 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
—
Yeast
2.88%
Oil
4.3%
Sauce
—
Cheese
—
Dough weight
572g
Process
Bake temp
356°F / 180°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourplain flour2.5 cup · 312.5g
- yeastdry yeast1 tbsp · 9g
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- cheese otherparmesan cheese1 tbsp
- sauce tomatoarlic clove—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemixed Italian herbs2 tsp · 8.4g