IMPASTO PIZZA Indiretto con Biga la Ricetta anche per Focaccia
Pane e Cioccolato · blog.giallozafferano.it · 2020 · Original
Focacciainferred from the title
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Focaccia style, 72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 446°F, hotter than 55% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 72%) · 425 to 475°F bake (this recipe: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
430g
Water
310g
Hydration
72.1%
Salt
1.9%
Yeast
1.16%
Oil
2.3%
Sauce
n/a
Cheese
n/a
Dough weight
763g
Process
Bake temp
446°F / 230°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourfarina 0300g
- yeastlievito di birra fresco4g
- wateracqua170 ml · 170g
- oilolio extravergine d'oliva10 ml · 10g
- saltsale8g
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 72% hydration and 1.9% 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 72% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.