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Pizza Crust
Pearz · food.com · 2001 · 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
700g
Water
237g
Hydration
—
Salt
0.9%
Yeast
1.79%
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
1014g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastyeast1 tbsp · 12.5g
- sugar1 pinch sugar—
- waterhot water1 cup · 237g
- oilvegetable oil3 tbsp · 40.8g
- saltsalt1 tsp · 6g
- sugarsugar1 tsp · 4.2g
- flourflour3.5 cup · 700g