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Chef Joey's Vegan Pizza Crust
Chef Joey Z. · 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
328g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
8.3%
Sauce
—
Cheese
—
Dough weight
755g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourspelt flour1 cup · 200g
- flourwhole wheat pastry flour1 cup · 128g
- sugarraw sugar0.75 cup · 150g
- dairy doughplain soy yogurt1.25 cup · 250g
- oilolive oil2 tbsp · 27.2g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornflour0.25 cup · 50g
- over cheesemixed Italian herbs0.5 tsp · 2.1g
- over cheesebaking powder1.5 tsp · 6.3g
- over cheesebaking soda0.75 tsp · 3.2g