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Whole Wheat Pizza Crust
winniwoo19 · food.com · 2007 · 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
192g
Water
237g
Hydration
—
Salt
3.1%
Yeast
4.69%
Oil
—
Sauce
—
Cheese
—
Dough weight
444g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (4)
- yeastdry yeast1 tbsp · 9g
- waterwarm water1 cup · 237g
- flourwhole wheat flour1.5 cup · 192g
- saltsalt1 tsp · 6g