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Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
55% hydration: drier than 84% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
360g
Water
198g
Hydration
55.0%
Salt
2.2%
Yeast
1.67%
Oil
6.9%
Sauce
n/a
Cheese
n/a
Dough weight
597g
Process
Bake temp
450°F / 232°C
Bake time
10 to 15 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*0.9 cup · 198g
- oilolive oil2 tbsp · 25g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- salttable salt1 1/4 tsp · 8g
Keep exploring
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Do something with it
- Scale this doughStart from 55% hydration and 2.2% salt, then set your own flour weight and ball count.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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