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Impasto per pizza fritta di Franco Pepe.
Cris e Max in Cucina · blog.giallozafferano.it · 2025 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough and frying oil; 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
3.0%
Yeast
0.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1734g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourfarina 01 kg · 1000g
- wateracqua naturale700 ml · 700g
- yeastlievito di birra fresco4g
- saltsale fino30g
- oilq.b. olio per friggeren/a
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 3.0% 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.
Or browse all 5130 pizza recipes.