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Wheat Pizza Crust (Bread Machine)
Tower_Keeper · food.com · 2004 · Original
Style not identified
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 65% 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
378g
Water
237g
Hydration
62.7%
Salt
2.4%
Yeast
1.80%
Oil
7.2%
Sauce
n/a
Cheese
n/a
Dough weight
671g
Process
Bake temp
n/a
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater1 cup · 237g
- oilolive oil or 2 tablespoons vegetable oil2 tbsp · 27.2g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 1/2 tsp · 9g
- flourall-purpose flour2 cup · 250g
- flourwhole wheat flour1 cup · 128g
- yeastactive dry yeast2 1/4 tsp · 6.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
- over cheesedried basil1/2 tsp · 0.3g
- over cheesegarlic powder1/4 tsp · 1.1g
Keep exploring
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- Scale this doughStart from 63% hydration and 2.4% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 63% 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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