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Pizza Crust (Bread Machine)
PuglyDuckling · food.com · 2004 · 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
375g
Water
237g
Hydration
63.2%
Salt
0.8%
Yeast
1.20%
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
647g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- flourall-purpose flour3 cup · 375g
- saltsalt0.5 tsp · 3g
- yeastactive dry yeast1.5 tsp · 4.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder0.5 tsp · 2.1g