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Lou Malnati's Chicago Stylepizza Crust - Dough
professor.denise · food.com · 2011 · 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
907g
Water
454g
Hydration
50.0%
Salt
1.6%
Yeast
0.39%
Oil
6.0%
Sauce
—
Cheese
—
Dough weight
1433g
Process
Bake temp
425°F / 218°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater16 oz · 453.6g
- yeastyeast0.125 oz · 3.5g
- saltsalt0.5 oz · 14.2g
- flourflour2 lb · 907.2g
- oilolive oil0.25 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.25 cup · 50g