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Whole Wheat Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
340g
Water
170g
Hydration
50.0%
Salt
2.4%
Yeast
1.76%
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
592g
Process
Bake temp
450°F / 232°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (6)
- flourKing Arthur Golden Wheat Flour3 cup · 340g
- yeastinstant yeast2 tsp · 6g
- salttable salt1.25 tsp · 8g
- sugarhoney2 tbsp · 43g
- oilolive oil2 tbsp · 25g
- waterto 7/8 cup lukewarm water0.75 cup · 170g
Toppings (1)
- over cheeseorange juice28g