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Whole Wheat Pizza Dough / Pizza Integrale
Mary Ann Esposito · ciaoitalia.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
93% hydration: wetter than 94% 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
384g
Water
356g
Hydration
92.6%
Salt
3.1%
Yeast
2.19%
Oil
7.1%
Sauce
n/a
Cheese
n/a
Dough weight
812g
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastdried yeast2 tsp · 8.4g
- waterwarm water1 1/2 cup · 356g
- sugarhoney2 tbsp · 25g
- flourplus 2 tablespoons King Arthur white whole wheat flour3 cup · 384g
- saltsalt2 tsp · 12g
- oilFilippo Berio extra-virgin olive oil2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewheat gluten1 tbsp · 12.5g
- over cheesesesame seeds2 tbsp · 25g
- over cheeseINGREDIENTS
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