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Pizza con Lievito Madre
Chef Stefano Barbato · chefstefanobarbato.com · 2018 · Original
Style not identified
DietVegan. 13 ingredients checked. Reviewed: dough, tomato, garlic, herbs; 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
600g
Water
420g
Hydration
70.0%
Salt
2.5%
Yeast
n/a
Oil
3.3%
Sauce
n/a
Cheese
n/a
Dough weight
1205g
Process
Bake details not stated on the source page.
Ingredients (9)
- yeastLievito Madre: 150 gr.150g
- flourfarina 0: 600 gr.600g
- saltsale: 15 gr.15g
- wateracqua: 420 ml.420g
- oilolio extravergine di oliva: 20 gr.20g
- floursemola di grano duro rimacinata: q.b.n/a
- sauce tomatosalsa di pomodoron/a
- saltsale e pepen/a
- oilolio extravergine di olivan/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesespicchio d'aglio: 1
- over cheesebasilico fresco: qualche foglia
- over cheeseorigano
- over cheesepeperoncino
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