← All pizzas
IMPASTO PIZZA CON LIEVITO MADRE
Valeria Ciccotti · blog.giallozafferano.it · 2020 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
86% hydration: wetter than 90% 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
350g
Water
300g
Hydration
85.7%
Salt
n/a
Yeast
n/a
Oil
7.8%
Sauce
n/a
Cheese
n/a
Dough weight
777g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourFarina 0350g
- yeastLievito madre100g
- waterAcqua300g
- oil2 cucchiai Olio extravergine d'oliva2 tbsp · 27.2g
- saltq.b. Salen/a
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 86% hydration and 0.0% 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 86% 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.