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Woody's Pizza Crust
Emily Elizabeth · 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
313g
Water
237g
Hydration
75.8%
Salt
1.0%
Yeast
2.18%
Oil
8.7%
Sauce
—
Cheese
—
Dough weight
612g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 cup · 237g
- yeastactive dry yeast2.25 tsp · 6.8g
- sugarsugar2 tbsp · 25g
- oilolive oil2 tbsp · 27.2g
- saltsalt0.5 tsp · 3g
- flourall-purpose flour2.5 cup · 312.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza seasoning
- over cheesecornmeal