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Basil & Garlic Pizza Dough (Abm)
Katzen · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese.
Against 5,130 pizza recipes
63% hydration: drier than 59% 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.
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.2%
Yeast
2.24%
Oil
7.3%
Sauce
n/a
Cheese
28g
Dough weight
652g
Process
Bake temp
n/a
Bake time
15 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 cup · 237g
- oilolive oil or 2 tablespoons canola oil2 tbsp · 27.2g
- saltsalt3/4 tsp · 4.5g
- flourall-purpose flour3 cup · 375g
- yeastbread machine yeast2 tsp · 8.4g
- cheese otherparmesan cheese1/4 cup · 28.3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil1 tsp · 0.5g
- over cheesefresh garlic1 tsp · 4.2g
- over cheesecornmeal1 tbsp · 12.5g
Keep exploring
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- See what hydration doesWhere 63% 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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