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Sourdough Pizza Crust
Santa Barbara Baker · santabarbarabaker.com · 2020 · Original
Style not identified
DietVegan. 8 ingredients checked. Reviewed: flour, water, salt, oil, starter.
Against 5,130 pizza recipes
65% hydration: drier than 57% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
835g
Water
540g
Hydration
64.7%
Salt
3.0%
Yeast
n/a
Oil
1.2%
Sauce
n/a
Cheese
n/a
Dough weight
1410g
Process
Bake details not stated on the source page.
Ingredients (6)
- flour"400g
- flourBread Flour285g
- flourT85 Flour50g
- saltSalt25g
- oilOlive Oil10g
- waterWater440g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSourdough Culture25g
- over cheeseStarter Should be about doubled in size225g
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