← All pizzas
100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread
Red_Apple_Guy · food.com · 2012 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
69% hydration: wetter than 52% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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
765g
Water
525g
Hydration
68.5%
Salt
2.0%
Yeast
0.52%
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
1425g
Process
Bake temp
375°F / 191°C
Bake time
8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (6)
- flourwhole wheat flour6 cup · 765g
- waterwater2 1/3 cup · 525g
- salttable salt2 1/2 tsp · 15g
- yeastinstant yeast1 1/2 tsp · 4g
- oilcooking oil3 tbsp · 46g
- sugarhoney5 tbsp · 70g
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 69% hydration and 2.0% 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 69% 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.