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The Only Pizza Crust Dough You'll Ever Need
Giselle R. · food.com · 2017 · Original
other (asserted)
Baker's percentages
Flour
420g
Water
237g
Hydration
56.4%
Salt
2.9%
Yeast
2.14%
Oil
6.5%
Sauce
—
Cheese
—
Dough weight
705g
Process
Bake temp
350°F / 177°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (5)
- yeastactive dry yeast1 tbsp · 9g
- water1 -1 1/4 cup water1 cup · 237g
- saltsalt2 tsp · 12g
- flour400 -420 g whole wheat flour400 g · 420g
- oillard or 2 tablespoons olive oil2 tbsp · 27.2g
Toppings (2)
- over cheesemolasses12.5g
- over cheeseapple cider vinegar37.5g