Grilled Pizza Crust
Roxanne J.R. · food.com · 2010 · Original
Style not identified
DietPossibly vegetarian: two lines could not be resolved (pizza sauce, pizza toppings). Reviewed: pizza toppings unresolved; shredded cheese.
Against 5,130 pizza recipes
72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
438g
Water
316g
Hydration
72.2%
Salt
2.1%
Yeast
2.17%
Oil
16.6%
Sauce
n/a
Cheese
n/a
Dough weight
857g
Process
Bake temp
400°F / 204°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
0h
Ingredients (10)
- flourall-purpose flour3 1/2 cup · 438g
- yeastyeast2 1/4 tsp · 9.5g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 1/2 tsp · 9g
- waterwarm water1 1/3 cup · 316g
- oiloil1/3 cup · 72.7g
- flouradditional flourn/a
- oiladditional oiln/a
- sauce tomatopizza saucen/a
- cheese othershredded cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza toppings
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Do something with it
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