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No-Yeast Pizza Dough
budgetbytes.com · 2020 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
250g
Water
237g
Hydration
94.8%
Salt
1.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
492g
Process
Bake temp
425°F / 218°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour2 cup · 250g
- saltsalt3/4 tsp · 4.5g
- oilolive oiln/a
- waterwater1 cup · 237g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 1.8% 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 95% 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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