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americastestkitchen.com · 2023 · Original
Style not identified
DietVegetarian. Not vegan: shredded mozzarella cheese, grated parmesan cheese.
Against 5,130 pizza recipes
66% hydration: drier than 54% 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
259g
Water
170g
Hydration
65.6%
Salt
2.9%
Yeast
1.62%
Oil
5.3%
Sauce
n/a
Cheese
127g
Dough weight
459g
Process
Bake temp
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (12)
- oilVegetable oil sprayn/a
- water¾ cup ice water3/4 cup · 170g
- oilextra-virgin olive oil1 tbsp · 13.6g
- flourbread flour1 2/3 cup · 259g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- sugarsugar1 tsp · 4.2g
- salttable salt1 tsp · 6g
- flourAll-purpose flourn/a
- sauce tomato1 can whole peeled tomatoesn/a
- salt¼ teaspoon table salt1/4 tsp · 1.5g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- cheese other¼ cup grated Parmesan cheese1/4 cup · 14g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese½ teaspoon red wine vinegar1/2 tsp · 2.1g
- over cheese½ teaspoon dried oregano1/2 tsp · 0.3g
- over cheese⅛ teaspoon pepper0.1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 2.9% 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 66% 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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