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Cheese Crust Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: bulk italian sausage.
Against 5,130 pizza recipes
95% hydration: wetter than 96% 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
250g
Water
237g
Hydration
94.8%
Salt
2.4%
Yeast
2.84%
Oil
10.9%
Sauce
245g
Cheese
113g
Dough weight
527g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour2 to 2-1/2 cups all-purpose flour2 cup · 250g
- yeast1 package quick-rise yeast7.1g
- saltsalt1 tsp · 6g
- waterwater1 cup · 237g
- oilcanola oil2 tbsp · 27.2g
- cheese other8 pieces string cheesen/a
- sauce tomatotomato sauce1 cup · 245g
- cheese mozzarella1-1/2 cups shredded part-skim mozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1/2 lb · 227g
- over cheese1 medium green pepper
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepper1/4 tsp · 1.1g
- over cheesegarlic powder0.1 tsp · 0.5g
- over cheese1 jar sliced mushrooms14.2g
Keep exploring
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Do something with it
- Scale this doughStart from 95% 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 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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