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Pizza Crust
gran9879 · food.com · 2002 · 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
1200g
Water
474g
Hydration
—
Salt
1.5%
Yeast
0.59%
Oil
4.5%
Sauce
—
Cheese
—
Dough weight
1766g
Process
Bake temp
500°F / 260°C
Bake time
4-5 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast2 packages yeast7.1g
- sugarsugar3 tsp · 12.6g
- saltsalt3 tsp · 18g
- flour6 -7 cups flour6 cup · 1200g
- waterwater2 cup · 474g
- oiloil4 tbsp · 54.4g