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Spelt Pizza Dough Recipe
Baking Steel · bakingsteel.com · 2024 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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.
Flour
500g
Water
365g
Hydration
73.0%
Salt
3.2%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
882g
Process
Bake temp
500°F / 260°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (5)
- flourbread flour250g
- flourspelt flour250g
- saltfine sea salt16g
- yeast1g active dry yeast1g
- waterwater365g
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Do something with it
- Scale this doughStart from 73% 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 73% 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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