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IMPASTO PER PIZZA ALLO ZAFFERANO
Appunti di Cucina · blog.giallozafferano.it · 2022 · Original
Style not identified
DietVegan. 7 ingredients checked. Reviewed: dough plus saffron; all plant.
Against 5,130 pizza recipes
67% hydration: drier than 50% 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
300g
Water
200g
Hydration
66.7%
Salt
2.7%
Yeast
8.33%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
533g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourfarina Manitoba150g
- flourfarina 0150g
- yeastlievito madre essiccato25g
- wateracqua200g
- saltsale fino8g
- flourq.b. farina di semola di grano duro rimacinatan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bustina zafferano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 67% hydration and 2.7% 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 67% 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.