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Best Ever Pizza Crust! (Bread Machine)
Sara 76 · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese.
Against 5,130 pizza recipes
76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 356°F, hotter than 7% 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
313g
Water
237g
Hydration
75.8%
Salt
n/a
Yeast
2.88%
Oil
4.4%
Sauce
n/a
Cheese
n/a
Dough weight
572g
Process
Bake temp
356°F / 180°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourplain flour2 1/2 cup · 313g
- yeastdry yeast1 tbsp · 9g
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- cheese otherparmesan cheese1 tbsp
- sauce tomatoarlic cloven/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemixed Italian herbs2 tsp · 8.4g
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