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Restaurant Pizza Crust (Bread Machine)
TAHINAZ · food.com · 2011 · Original
other (asserted)
Baker's percentages
Flour
254g
Water
158g
Hydration
62.2%
Salt
2.4%
Yeast
2.48%
Oil
5.3%
Sauce
—
Cheese
—
Dough weight
446g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water0.6666666666666666 cup · 158g
- yeastbread machine yeast1.5 tsp · 6.3g
- sugargranulated sugar2 tsp · 8.4g
- flourbread flour2 cup · 254g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g