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Chewy Sourdough Pizza Crust
Donna M. · food.com · 2002 · 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
381g
Water
119g
Hydration
—
Salt
1.6%
Yeast
—
Oil
7.1%
Sauce
—
Cheese
—
Dough weight
933g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastproofed sourdough starter2 cup · 400g
- saltsalt1 tsp · 6g
- waterwater0.5 cup · 118.5g
- oiloil2 tbsp · 27.2g
- flourwhite bread flour3 cup · 381g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal