← All pizzas
Grilled Pizza Crust
Roxanne J.R. · 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
438g
Water
316g
Hydration
72.2%
Salt
2.1%
Yeast
2.17%
Oil
16.6%
Sauce
—
Cheese
—
Dough weight
857g
Process
Bake temp
400°F / 204°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
0h
Ingredients (10)
- flourall-purpose flour3.5 cup · 437.5g
- yeastyeast2.25 tsp · 9.5g
- sugarsugar1 tbsp · 12.5g
- saltsalt1.5 tsp · 9g
- waterwarm water1.3333333333333333 cup · 316g
- oiloil0.3333333333333333 cup · 72.7g
- flouradditional flour—
- oiladditional oil—
- sauce tomatopizza sauce—
- cheese othershredded cheese—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza toppings