← All pizzas
World's Best Pizza Crust
Isabeau · food.com · 2009 · 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
600g
Water
237g
Hydration
—
Salt
0.5%
Yeast
—
Oil
4.5%
Sauce
—
Cheese
—
Dough weight
871g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeast1 package yeast—
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourflour3 cup · 600g
- saltsalt0.5 tsp · 3g
- oiloil2 tbsp · 27.2g