← All pizzas
Whole Wheat Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
50% hydration: drier than 88% 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
340g
Water
170g
Hydration
50.0%
Salt
2.4%
Yeast
1.76%
Oil
7.4%
Sauce
n/a
Cheese
n/a
Dough weight
592g
Process
Bake temp
450°F / 232°C
Bake time
6 to 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 1/4 tsp · 8g
- sugarhoney2 tbsp · 43g
- oilolive oil2 tbsp · 25g
- waterto 7/8 cup lukewarm water3/4 cup · 170g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseorange juice2 tbsp · 28g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.