← All pizzas
Bar Pizza Dough
Baking Steel · bakingsteel.com · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
64% hydration: drier than 58% 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
550g
Water
350g
Hydration
63.6%
Salt
3.8%
Yeast
0.18%
Oil
2.2%
Sauce
n/a
Cheese
n/a
Dough weight
934g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourAll Purpose flour550g
- saltfine sea salt21g
- yeastactive dry yeast1g
- waterwater350g
- oilolive oil12g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 64% hydration and 3.8% 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 64% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.