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Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
360g
Water
198g
Hydration
55.0%
Salt
2.2%
Yeast
1.67%
Oil
6.9%
Sauce
—
Cheese
—
Dough weight
597g
Process
Bake temp
450°F / 232°C
Bake time
4-5 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
0.08333333333333333h
Ingredients (5)
- yeastactive dry yeast or instant yeast2 tsp · 6g
- water7/8 to 1 1/8 cups lukewarm water*0.875 cup · 198g
- oilolive oil2 tbsp · 25g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- salttable salt1.25 tsp · 8g