← All pizzas
Best Bread Machine Pizza Dough
Karen=^..^= · food.com · 2008 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
65% hydration: drier than 55% 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
500g
Water
326g
Hydration
65.2%
Salt
0.9%
Yeast
n/a
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
871g
Process
Bake details not stated on the source page.
Ingredients (5)
- saltsalt3/4 tsp · 4.5g
- flourall-purpose flour4 cup · 500g
- yeast1 packet active dry yeastn/a
- waterroom temperature water1.4 cup · 326g
- oilextra virgin olive oil3 tbsp · 40.8g
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 65% hydration and 0.9% 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 65% 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.