← All pizzas
Easy Bread Machine Pizza Crust
children from A to Z · food.com · 2008 · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese.
Against 5,130 pizza recipes
44% hydration: drier than 97% 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.
Flour
800g
Water
356g
Hydration
44.4%
Salt
1.1%
Yeast
0.94%
Oil
3.4%
Sauce
n/a
Cheese
38g
Dough weight
1199g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
- flourflour4 cup · 800g
- saltsalt1 1/2 tsp · 9g
- cheese otherparmesan cheese1/3 cup · 37.7g
- yeastactive dry yeast2 1/2 tsp · 7.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 44% hydration and 1.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 44% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.