← All pizzas
Pizza con lievito madre: la ricetta del lievitato gustoso e digeribile
Cookist · cookist.it · 2024 · Original
Style not identified
DietNot vegetarian: tonno (tuna); mozzarella.
Against 5,130 pizza recipes
67% hydration: drier than 50% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
600g
Water
400g
Hydration
66.7%
Salt
1.7%
Yeast
n/a
Oil
0%
Sauce
450g
Cheese
350g
Dough weight
1360g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourFarina tipo 0 per pizza600g
- waterAcqua400g
- yeastLievito madre rinfrescato100g
- saltSale10g
- sauce tomatoPassata di pomodoro450g
- cheese mozzarellaMozzarella tipo fiordilatte350g
- oiltonno sott’olio sgocciolato250g
- oilOlio extravergine di olivan/a
- flourSemola per la spianatoian/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoliove taggiasche
- over cheeseCipolle rosse
- over cheeseBasilico
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 67% hydration and 1.7% 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 67% 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.