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Pizza Crust (All-Purpose Flour or Spelt Flour)
Shannon 24 · food.com · 2007 · Original
other (asserted)
Baker's percentages
Flour
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
2.50%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
810g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastfast rising yeast1 tbsp · 12.5g
- flourflour2.5 cup · 500g
- saltsalt1 tsp · 6g
- waterhot water1 cup · 237g
- oiloil0.25 cup · 54.5g