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How to Make Perfect Pizza Crust Every Time
Honest Cooking · honestcooking.com · 2014 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 65% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
284g
Water
178g
Hydration
62.7%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
461g
Process
Bake details not stated on the source page.
Ingredients (4)
- waterLukewarm Water3/4 cup · 178g
- flourUnbleached all-purpose Flour F10 oz · 284g
- saltKosher saltn/a
- oilOlive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseActive-dry
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Do something with it
- Scale this doughStart from 63% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- 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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