← All pizzas
Pizza Crust (Bread Machine)
PuglyDuckling · food.com · 2004 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 59% 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
375g
Water
237g
Hydration
63.2%
Salt
0.8%
Yeast
1.20%
Oil
7.3%
Sauce
n/a
Cheese
n/a
Dough weight
647g
Process
Bake temp
n/a
Bake time
7 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- flourall-purpose flour3 cup · 375g
- saltsalt1/2 tsp · 3g
- yeastactive dry yeast1 1/2 tsp · 4.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/2 tsp · 2.1g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 0.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.