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Homemade Pizza Crust
hello · food.com · 2017 · 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
900g
Water
63g
Hydration
—
Salt
1.0%
Yeast
—
Oil
1.5%
Sauce
—
Cheese
—
Dough weight
989g
Process
Bake temp
446°F / 230°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourcauliflower florets500g
- waterwater62.5 ml · 62.5g
- oilolive oil1 tbsp · 13.6g
- flourcrushed tomatoes400g
- sugarmaple syrup1 tsp · 4.2g
- saltsalt1 tsp · 6g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseflax seed meal20g
- over cheeserolled oats50g
- over cheesedried rosemary1 tsp · 4.2g
- over cheesegarlic powder0.25 tsp · 1.1g
- over cheesegarlic20g
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesebalsamic vinegar2 tbsp · 25g
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepper0.5 tsp · 2.1g