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Crispy Pizza Dough
Greg: Barrow, Alaska · 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
381g
Water
284g
Hydration
74.4%
Salt
1.6%
Yeast
1.57%
Oil
7.1%
Sauce
—
Cheese
—
Dough weight
729g
Process
Bake temp
500°F / 260°C
Bake time
12-12 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- waterwater10 oz · 283.5g
- oilolive oil2 tbsp · 27.2g
- sugarsugar2 tbsp · 25g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
- yeastactive dry yeast2 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.5 cup · 100g