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Lou Malnati's Chicago Stylepizza Crust - Dough
professor.denise · food.com · 2011 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
907g
Water
454g
Hydration
50.0%
Salt
1.6%
Yeast
0.39%
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
1433g
Process
Bake temp
425°F / 218°C
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater16 oz · 454g
- yeastyeast0.1 oz · 3.5g
- saltsalt1/2 oz · 14.2g
- flourflour2 lb · 907g
- oilolive oil1/4 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1/4 cup · 50g
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