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IMPASTO PIZZA INTEGRALE con poco lievito DIGERIBILE
Studenti ai Fornelli · blog.giallozafferano.it · 2018 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
70% hydration: wetter than 54% 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
1000g
Water
700g
Hydration
70.0%
Salt
1.2%
Yeast
0.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1717g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourfarina 0300g
- flourfarina integrale700g
- yeastLievito di birra fresco5g
- waterAcqua700 ml · 700g
- salt2 cucchiaini Sale fino2 tsp · 12g
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Do something with it
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- 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.
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