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Pizza Crust
KimmieOH · 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
572g
Water
316g
Hydration
55.3%
Salt
2.1%
Yeast
1.19%
Oil
4.8%
Sauce
—
Cheese
—
Dough weight
984g
Process
Bake temp
500°F / 260°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastactive dry yeast2.25 tsp · 6.8g
- dairy doughnonfat dry milk powder2 tbsp · 25g
- flourbread flour4.5 cup · 571.5g
- saltsalt2 tsp · 12g
- waterwater1.3333333333333333 cup · 316g
- sugarwhite sugar2 tbsp · 25g
- oilolive oil2 tbsp · 27.2g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemargarine2 tbsp · 25g