72 Hour Beet Pizza Dough Recipe
Baking Steel · bakingsteel.com · Original
New Yorkas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough plus beet juice; all plant.
Against 5,130 pizza recipes
New York style, 60% hydration: drier than 72% of the 1,480 doughs that parse.
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Tradition: 58 to 65% hydration (this recipe: 60%) · 500 to 650°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
3.2%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
817g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourbread flour500g
- waterwater300g
- saltsea salt16g
- yeastactive dry yeast1g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebeet juice50g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 3.2% 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 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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