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Boboli Pizza Crust
Kittencalrecipezazz · food.com · 2004 · 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
1200g
Water
593g
Hydration
49.4%
Salt
0.8%
Yeast
0.67%
Oil
6.8%
Sauce
—
Cheese
—
Dough weight
1896g
Process
Bake temp
350°F / 177°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeast1 package dry yeast or 2 1/4 teaspoons dry yeast1 tsp · 8g
- sugarsugar1 tsp · 4.2g
- waterwarm water0.25 cup · 59.3g
- waterwater2.25 cup · 533.3g
- oilolive oil6 tbsp · 81.6g
- flourflour6 cup · 1200g
- saltsalt1.5 tsp · 9g
- saltkosher salt0.125 tsp · 0.8g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseblack pepper0.125 tsp · 0.5g
- over cheesethyme or 1/8 teaspoon rosemary0.125 tsp · 0.5g