← All pizzas
Classic Pizza Crust
Traci Jeff Poole2 · food.com · 1999 · 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
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
—
Oil
2.7%
Sauce
—
Cheese
—
Dough weight
757g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (5)
- yeast1 package active dry yeast—
- flourflour2.5 cup · 500g
- saltsalt1 tsp · 6g
- waterwater1 cup · 237g
- oilcooking oil1 tbsp · 13.6g