A Different Pizza
GenRose · food.com · 2006 · Original
Style not identified
DietNot vegetarian: sausage or 1 lb hamburger.
Against 5,130 pizza recipes
59% hydration: drier than 78% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
200g
Liquid, as water
117g
Hydration
58.7%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
113g
Dough weight
333g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour1 cup · 200g
- salt1 dash saltn/a
- dairy doughmilk2/3 cup · 133g
- sauce tomatopizza saucen/a
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesausage or 1 lb hamburger1 lb · 454g
- over cheese1 medium onion
- over cheeseitalian seasoning1/2 tsp · 2.1g
- over cheese1 dash pepper
- over cheese2 eggs
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 0.0% 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 59% 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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