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Garlic Rosemary Pizza Crust
keeperofsouls · food.com · 2010 · 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
837g
Water
—
Hydration
—
Salt
0.4%
Yeast
0.85%
Oil
6.5%
Sauce
—
Cheese
—
Dough weight
914g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- yeast1 package yeast7.1g
- flourwarm water1 cup · 237g
- flourflour3 cup · 600g
- sugarsugar1 tbsp · 12.5g
- saltsalt0.5 tsp · 3g
- sauce tomatodried rosemary0.5 tsp
- oiloil0.25 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves