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Pizza integrale a lunga lievitazione con burrata, acciughe e pomodori confit
Con le mani in pasta · conlemaninpasta.com · Original
Style not identified
DietNot vegetarian: acciughe (anchovies); burrata.
Against 5,130 pizza recipes
65% hydration: drier than 55% of the 1,480 doughs that parse, baked at 572°F, hotter than 95% 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
800g
Water
520g
Hydration
65.0%
Salt
2.0%
Yeast
0.25%
Oil
0%
Sauce
300g
Cheese
n/a
Dough weight
1338g
Process
Bake temp
572°F / 300°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourdi farina integrale macinata a pietra Primitiva Molino Pasini800g
- waterd'acqua520g
- saltdi sale fino16g
- yeastdi lievito di birra fresco2g
- sauce tomatodi salsa di pomodoro300g
- oilqualche acciuga sott'olion/a
- cheese other1 burratan/a
- oilolio extravergine q.b.n/a
- floursemola per lo spolveron/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePer guarnire
- over cheeseorigano fresco
- over cheesepomodorini confit
Keep exploring
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Do something with it
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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