Pizza al Molde, la clásica Pizza Porteña
CUKit! · cuk-it.com · 2020 · Original
Argentineas labeled by the source
DietVegetarian. Not vegan: queso quartirolo / muzzarella 350 gr..
Against 5,130 pizza recipes
Argentine style, 56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 446°F, hotter than 55% of recipes that state an oven.
Argentine (Buenos Aires): very thick onion-topped mozzarella-heavy base; fugazzeta with cheese inside
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
225g
Hydration
56.3%
Salt
1.8%
Yeast
1.00%
Oil
3.8%
Sauce
n/a
Cheese
n/a
Dough weight
651g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourHarina 000 400 Gr.400g
- waterAgua 225 Ml.225g
- oilAceite de Oliva 15 Ml.15g
- yeastLevadura Seca 4 Gr.4g
- saltSal 7 Gr.7g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseQueso Quartirolo / Muzzarella 350 Gr.350g
- over cheeseTomate 1 u.
- over cheeseAjo 2 dientes
- over cheeseOrégano 1 Cdita.
- over cheeseAceitunas Negras a gusto
- over cheeseSalsa para Pizza a gusto
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 1.8% 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 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Argentine group marked.
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