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The Best KitchenAid Pizza Dough
Sonja & Alex Overhiser · acouplecooks.com · 2025 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
70% hydration: wetter than 58% 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
450g
Water
316g
Hydration
70.2%
Salt
1.0%
Yeast
1.33%
Oil
1.5%
Sauce
n/a
Cheese
n/a
Dough weight
783g
Process
Bake temp
n/a
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Bulk
0.016666666666666666h
Ingredients (5)
- flourTipo 00 or all-purpose flour450g
- yeastinstant yeast2 tsp · 6g
- oilolive oil1/2 tbsp · 6.8g
- saltkosher salt3/4 tsp · 4.5g
- waterwarm water1 1/3 cup · 316g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 1.0% 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 70% 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.