Sourdough Pizza Dough
A Beautiful Plate · abeautifulplate.com · 2021 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella cheese, parmigiano-reggiano cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
452g
Hydration
n/a
Salt
4.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1092g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
10 min
Oven
home standard
Surface
stone
Cold ferment
4h
Ingredients (11)
- water90°F-95°F filtered water225g
- saltkosher salt15g
- yeastripe sourdough starter250g
- flourtype "250g
- flourbread flour125g
- flourflourn/a
- floursemolina flourn/a
- oilextra virgin olive oiln/a
- sauce tomato1 batch homemade pizza sauce )n/a
- waterfresh mozzarella cheese8 oz · 227g
- cheese otherparmigiano-reggiano cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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