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Making Pizza Dough Tutorial
Mary Ann Esposito · ciaoitalia.com · 2010 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
81% hydration: wetter than 85% 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
438g
Water
356g
Hydration
81.3%
Salt
0.7%
Yeast
1.03%
Oil
1.0%
Sauce
n/a
Cheese
n/a
Dough weight
805g
Process
Bake details not stated on the source page.
Ingredients (5)
- yeastactive dry yeast1 1/2 tsp · 4.5g
- waterwarm water1 1/2 cup · 356g
- flour3 1/2 to 3 3/4 cups King Arthur Unbleached All-Purpose Flour3 1/2 cup · 438g
- saltsalt1/2 tsp · 3g
- oilExtra-Virgin Olive Oil1 tsp · 4.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese
- over cheeseINGREDIENTS
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Do something with it
- Scale this doughStart from 81% hydration and 0.7% 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 81% 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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