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Sourdough Discard Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
300g
Water
141g
Hydration
47.0%
Salt
2.0%
Yeast
76.17%
Oil
—
Sauce
—
Cheese
—
Dough weight
676g
Process
Bake temp
450°F / 232°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastsourdough starter1 cup · 227g
- waterplus 2 tablespoons to 3/4 cup water0.5 cup · 141g
- flourKing Arthur Unbleached All-Purpose Flour2.5 cup · 300g
- salttable salt1 tsp · 6g
- yeastinstant yeast or active dry yeast0.5 tsp · 1.5g
Toppings (1)
- over cheeseKing Arthur Pizza Dough Flavor16.8g