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Impasto per Pizza con Farina Manitoba e 00
Nady Verdure e altro · blog.giallozafferano.it · 2021 · Original
Style not identified
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
54% hydration: drier than 85% 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
650g
Water
350g
Hydration
53.9%
Salt
0.9%
Yeast
0.62%
Oil
6.2%
Sauce
n/a
Cheese
n/a
Dough weight
1050g
Process
Bake details not stated on the source page.
Ingredients (6)
- wateracqua tiepida350 ml · 350g
- flourfarina Manitoba300g
- flourfarina 00350g
- oilOlio d’oliva40 ml · 40g
- yeastlievito di birra fresco4g
- salt1 cucchiaino sale fino1 tsp · 6g
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Do something with it
- Scale this doughStart from 54% hydration and 0.9% 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 54% 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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