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Dough for Whole Wheat Pizza / <i>Impasto per La Pizza Integrale</i>
Mary Ann Esposito · ciaoitalia.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
59% hydration: drier than 77% 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
356g
Hydration
59.3%
Salt
2.0%
Yeast
0.70%
Oil
4.5%
Sauce
n/a
Cheese
n/a
Dough weight
1024g
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastdried yeast1 tsp · 4.2g
- waterwarm water1 cup · 237g
- sugarhoney2 tbsp · 25g
- oilFilippo Berio olive oil2 tbsp · 27.2g
- flourwhite wheat flour3 cup · 600g
- saltsalt2 tsp · 12g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSPONGE
- over cheesewhite wheat flourDOUGH1/2 cup · 100g
- over cheesewheat gluten1 tbsp · 12.5g
- over cheesesesame seeds2 tbsp · 25g
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