Whole Grain Sourdough Pizza
Breadtopia · breadtopia.com · Original
Style not identified
DietVegan. 10 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
87% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
520g
Hydration
86.7%
Salt
2.2%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1293g
Process
Bake temp
500°F / 260°C
Bake time
8 min
Oven
home standard
Surface
stone
Cold ferment
3h
Ingredients (10)
- flourwhole grain all purpose flour600g
- waterwater520g
- saltsalt13g
- yeastsourdough starter160g
- flourCornmeal or additional flour for dusting your pizza peeln/a
- sauce tomatoSaucen/a
- flour100% flourn/a
- water87% watern/a
- salt2.2% saltn/a
- yeast27% sourdough startern/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBaker's Percentages
Keep exploring
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Do something with it
- Scale this doughStart from 87% hydration and 2.2% 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 87% 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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