Bread Machine Pizza Dough
allrecipes.com · 2020 · Original
Style not identified
DietVegetarian. Not vegan: butter.
Against 5,130 pizza recipes
59% hydration: drier than 78% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
313g
Liquid, as water
184g
Hydration
58.9%
Salt
1.9%
Yeast
3.04%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
367g
Process
Bake temp
400°F / 204°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- sugarsugar2 tbsp · 25g
- saltsalt1 tsp · 6g
- flourall-purpose flour2 1/2 cup · 313g
- yeastyeast2 1/4 tsp · 9.5g
- oilolive oil1 tbsp · 13.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseflat beer1 cup · 200g
- over cheesebutter2 tbsp · 28.4g
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 1.9% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 59% 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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