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Impasto Pizza Integrale (24h lievitazione in frigo)
Pasticciona per Passione · blog.giallozafferano.it · 2019 · Original
Style not identified
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
90% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
1000g
Water
900g
Hydration
90.0%
Salt
1.2%
Yeast
0.80%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
1947g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourFarina integrale700g
- flourFarina 0300g
- yeastLievito di birra fresco )5g
- waterAcqua900g
- oil2 cucchiai Olio extravergine d'oliva2 tbsp · 27.2g
- salt2 cucchiaini Sale2 tsp · 12g
- yeast1 cucchiaino Zucchero )1 tsp · 3g
Keep exploring
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Do something with it
- Scale this doughStart from 90% hydration and 1.2% 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 90% 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.