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Taste of Home Homemade Pizza Crust
Suzzy Q. · food.com · 2008 · Original
Style not identified
DietVegetarian. Not vegan: shredded cheese.
Against 5,130 pizza recipes
42% hydration: drier than 98% 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
700g
Water
296g
Hydration
42.3%
Salt
0.9%
Yeast
1.01%
Oil
7.8%
Sauce
284g
Cheese
n/a
Dough weight
1068g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeast1 package active dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 1/4 cup · 296g
- oilolive oil1/4 cup · 54.5g
- saltsalt1 tsp · 6g
- flourwheat flour1 3/4 cup · 350g
- flourwhite flour1 3/4 cup · 350g
- sauce tomato1 tomato sauce284g
- cheese othershredded cheesen/a
- sauce tomatotomatoesn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesediced black olives
- over cheesemushroom
Keep exploring
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Do something with it
- Scale this doughStart from 42% hydration and 0.9% 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 42% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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