Foolproof Pizza Dough (Same day or Overnight Option!)
Cloudy Kitchen · cloudykitchen.com · 2025 · Original
Style not identified
DietVegan. 8 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
63% hydration: drier than 64% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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
400g
Water
252g
Hydration
63.0%
Salt
2.5%
Yeast
0.30%
Oil
1.3%
Sauce
n/a
Cheese
n/a
Dough weight
668g
Process
Bake temp
500°F / 260°C
Bake time
2 to 3 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- waterwater252g
- oil5g Extra Virgin Olive Oil5g
- flour00 flour or high protein bread flour400g
- saltsalt10g
- yeastinstant yeast1.2g
- flourRice flour or regular flour for dustingn/a
- flourSemolina flour or regular flour for shapingn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePizza toppings of your choice - for ideas see my pizza recipes
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.5% 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 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.