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Herbed Pizza Crust
Cinthea · food.com · 1999 · Original
Style not identified
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
55% hydration: drier than 83% 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
286g
Water
158g
Hydration
55.3%
Salt
1.1%
Yeast
2.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
457g
Process
Bake temp
n/a
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater2/3 cup · 158g
- saltsalt1/2 tsp · 3g
- flourall-purpose flour or 2 1/4 cups bread flour2 1/4 cup · 286g
- sugarsugar1 tsp · 4.2g
- yeastactive dry yeast2 tsp · 6g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried rosemary leaves1 tsp · 4.2g
- over cheesedried oregano leaves1/2 tsp · 0.3g
- over cheeseblack pepper1/4 tsp · 1.1g
- over cheesedried thyme leaves1/4 tsp · 1.1g
- over cheesecornmeal1 tbsp · 12.5g
Keep exploring
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Do something with it
- Scale this doughStart from 55% 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 55% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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