Crazy Crust Pizza
Karen=^..^= · food.com · 2002 · Original
Style not identified
DietNot vegetarian: ground beef or 1 lb bulk italian sausage.
Against 5,130 pizza recipes
59% hydration: drier than 78% 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
200g
Liquid, as water
117g
Hydration
58.7%
Salt
3.0%
Yeast
n/a
Oil
0%
Sauce
300g
Cheese
226g
Dough weight
339g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour1 cup · 200g
- saltsalt1 tsp · 6g
- dairy doughmilk2/3 cup · 133g
- sauce tomatopizza sauce or 1 1/2 cups spaghetti sauce1 1/2 cup · 300g
- cheese mozzarellapre-shredded mozzarella cheese or 2 cups pizza cheese2 cup · 226g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g
- over cheeseblack pepper0.1 tsp · 0.5g
- over cheese2 large eggs
- over cheeseground beef or 1 lb bulk Italian sausage1 lb · 454g
- over cheese1 small onion
- over cheesesliced mushrooms1/2 cup · 100g
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 3.0% salt, then set your own flour weight and ball count.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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