Pizza-Focaccia in teglia
Sunday Food · blog.giallozafferano.it · 2025 · Original
Focacciainferred from the title
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Focaccia style, 90% hydration: wetter than 93% of the 1,480 doughs that parse.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 90%) · 425 to 475°F bake
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
900g
Hydration
90.0%
Salt
3.0%
Yeast
2.50%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
1995g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourfarina 01 kg · 1000g
- wateracqua900g
- yeastlievito di birra fresco25g
- oilolio extravergine d'oliva40g
- saltsale30g
Keep exploring
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Do something with it
- Scale this doughStart from 90% 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 90% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.