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Crispy Bar-Style Pizza
Unknown · seriouseats.com · 2011 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
510g
Water
340g
Hydration
66.7%
Salt
—
Yeast
0.88%
Oil
8.0%
Sauce
—
Cheese
510g
Dough weight
1050g
Process
Bake temp
550°F / 288°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (10)
- flourall-purpose flour18 oz · 510.3g
- sugarsugar1 tbsp · 12.5g
- salt.25 ounces salt141.8g
- yeastinstant yeast1.5 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- waterlukewarm water12 oz · 340.2g
- oilcanola1 tbsp · 13.6g
- sauce tomato1 recipe New York Style Pizza Sauce—
- cheese otherfinely grated parmesan2 oz · 56.7g
- cheese mozzarella1 to 1 1/2-pounds grated low-moisture mozarella cheese1 lb · 453.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseToppings as desired