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Pizza con lievito madre
Cucina facile con Elena · blog.giallozafferano.it · 2019 · Original
Style not identified
DietVegetarian. Not vegan: cucchiaino miele. Reviewed: miele (honey).
Against 5,130 pizza recipes
60% hydration: drier than 72% 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
300g
Hydration
60.0%
Salt
2.0%
Yeast
n/a
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
978g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourFarina 0500g
- waterAcqua300g
- yeastLievito madre150g
- saltSale10g
- oil1 cucchiaio Olio extravergine d'oliva1 tbsp · 13.6g
- sugar1 cucchiaino Miele1 tsp · 4.2g
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Do something with it
- Scale this doughStart from 60% 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 60% 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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