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Impasto per pizza
Valeria Ciccotti · blog.giallozafferano.it · 2025 · Original
Style not identified
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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
350g
Hydration
70.0%
Salt
2.0%
Yeast
0.60%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
882g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourfarina 0500g
- wateracqua350 ml · 350g
- yeastlievito di birra secco3g
- oil1 cucchiaio olio extravergine d'oliva1 tbsp · 13.6g
- saltsale10g
- sugarzucchero5g
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 70% hydration and 2.0% 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 70% 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.