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Higher Protein Pizza
Ethan Chlebowski · ethanchlebowski.com · Original
Style not identified
DietNot vegetarian: chicken italian sausage link.
Against 5,130 pizza recipes
84% hydration: wetter than 89% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
208g
Water
175g
Hydration
84.1%
Salt
1.9%
Yeast
0.48%
Oil
0%
Sauce
30g
Cheese
90g
Dough weight
388g
Process
Bake temp
550°F / 288°C
Bake time
4 to 8 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourbread flour142g
- floursoy flour55g
- flourrice flour11g
- waterwater175g
- saltsalt4g
- yeastyeast1g
- sauce tomatoraw San Marzano sauce30g
- cheese mozzarellamozzarella90g
- oilOlive oil to brush on after bakingn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 Chicken Italian sausage link
- post bakeSprinkle of Oregano
- post bakeSprinkle of Red Pepper flake
- over cheeseTorn basil leaves after it comes out
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 84% hydration and 1.9% 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 84% 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.