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Eight-Hour Pizza Dough
americastestkitchen.com · 2007 · Original
Style not identified
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
66% hydration: drier than 51% 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
624g
Water
415g
Hydration
66.5%
Salt
1.4%
Yeast
0.34%
Oil
4.4%
Sauce
n/a
Cheese
n/a
Dough weight
1077g
Process
Bake details not stated on the source page.
Ingredients (7)
- waterwater divided1 3/4 cup · 415g
- yeastdry active yeast1/2 tsp · 2.1g
- oilolive oil2 tbsp · 27.2g
- flourbread flour4 cup · 624g
- salttable salt1 1/2 tsp · 9g
- oilvegetable oil for oiling bowln/a
- floursemolina for dusting peeln/a
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