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Crisp Pizza Crust
King Arthur Baking · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
360g
Water
227g
Hydration
63.1%
Salt
2.5%
Yeast
1.67%
Oil
3.9%
Sauce
—
Cheese
—
Dough weight
617g
Process
Bake temp
425°F / 218°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (6)
- yeastinstant yeast or active dry yeast2 tsp · 6g
- waterwarm water1 cup · 227g
- sugargranulated sugar0.125 tsp · 0.5g
- salttable salt1.5 tsp · 9g
- oilolive oil1 tbsp · 14g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
Toppings (1)
- over cheesedry white wine57g