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Pizza Crust (All-Purpose Flour or Spelt Flour)
Shannon 24 · food.com · 2007 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
2.50%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
810g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastfast rising yeast1 tbsp · 12.5g
- flourflour2 1/2 cup · 500g
- saltsalt1 tsp · 6g
- waterhot water1 cup · 237g
- oiloil1/4 cup · 54.5g
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