Chef Joey's Vegan Pizza Crust
Chef Joey Z. · food.com · 2007 · Original
Style not identified
DietVegan. 9 ingredients checked. Reviewed: soy yogurt; all plant.
Against 5,130 pizza recipes
56% hydration: drier than 82% of the 1,480 doughs that parse.
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
378g
Liquid, as water
213g
Hydration
56.2%
Salt
n/a
Yeast
n/a
Oil
7.2%
Sauce
n/a
Cheese
n/a
Dough weight
805g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourspelt flour1 cup · 200g
- flourwhole wheat pastry flour1 cup · 128g
- flourcornflour1/4 cup · 50g
- sugarraw sugar3/4 cup · 150g
- dairy doughplain soy yogurt1 1/4 cup · 250g
- oilolive oil2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemixed Italian herbs1/2 tsp · 2.1g
- over cheesebaking powder1 1/2 tsp · 6.3g
- over cheesebaking soda3/4 tsp · 3.2g
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 0.0% salt, then set your own flour weight and ball count.
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