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Pizza con 24 ore di lievitazione in frigorifero
E' Quasi Magia in Cucina · blog.giallozafferano.it · 2017 · 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
500g
Water
350g
Hydration
70.0%
Salt
2.0%
Yeast
1.60%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
888g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourFarina 0500g
- waterAcqua350 ml · 350g
- yeastLievito di birra fresco8g
- saltSale10g
- oilOlio di oliva20 ml · 20g
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Do something with it
- Scale this doughStart from 70% hydration and 2.0% 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 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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