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Sourdough Discard Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
47% hydration: drier than 95% 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
300g
Water
141g
Hydration
47.0%
Salt
2.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
676g
Process
Bake temp
450°F / 232°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastsourdough starter1 cup · 227g
- waterplus 2 tablespoons to 3/4 cup water1/2 cup · 141g
- flourKing Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- salttable salt1 tsp · 6g
- yeastinstant yeast or active dry yeast1/2 tsp · 1.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor4 tsp · 16.8g
Keep exploring
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