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Cómo hacer una pizza para hornear en sartén: de base crujiente y miga esponjosa
Liliana Fuchs · directoalpaladar.com · 2021 · Original
Style not identified
DietVegetarian. Not vegan: mozzarella fresca, queso parmesano.
Against 5,130 pizza recipes
70% hydration: wetter than 54% 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
400g
Water
280g
Hydration
70.0%
Salt
2.5%
Yeast
1.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
694g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourHarina de fuerza350g
- flourHarina integral50g
- waterAgua280g
- oilAceite de oliva virgen extran/a
- saltSal10g
- yeast4g Levadura seca de panadería4g
- cheese mozzarella1count Mozzarella frescan/a
- cheese otherQueso parmesanon/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSalsa de tomate400g
- over cheeseOrégano seco
Keep exploring
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Do something with it
- Scale this doughStart from 70% 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 70% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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