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Garlic Pizza Crust
Robbyn Snider · 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
1100g
Water
474g
Hydration
43.1%
Salt
0.6%
Yeast
0.73%
Oil
9.9%
Sauce
—
Cheese
—
Dough weight
1722g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast2 packages yeast8g
- waterwater2 cup · 474g
- sugarsugar2 tbsp · 25g
- oiloil0.5 cup · 109g
- saltsalt1 tsp · 6g
- flour5 1/2-6 cups flour5.5 cup · 1100g
- sauce tomatoarlic cloves—