← All pizzas
Boscaiola Pizza
hxnnxh · food.com · 2014 · Original
Style not identified
DietNot vegetarian: italian sausages.
Against 5,130 pizza recipes
56% hydration: drier than 83% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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
160g
Water
89g
Hydration
55.6%
Salt
2.8%
Yeast
0.94%
Oil
7.1%
Sauce
n/a
Cheese
28g
Dough weight
267g
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Bulk
5h
Ingredients (10)
- flourdurum flour1/2 cup · 100g
- flourflour1/2 cup · 60g
- waterwater1/4 cup · 59.3g
- waterwarm water0.1 cup · 29.6g
- yeastinstant yeast1/2 tsp · 1.5g
- saltsalt3/4 tsp · 4.5g
- sugarcaster sugar1/4 tsp · 1.1g
- oilolive oil1/2 tbsp · 6.8g
- saltsalt and black peppern/a
- cheese mozzarellamozzarella cheese1/4 cup · 28.3g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseassorted mushrooms150g
- over cheese3 shallots
- over cheesearlic clove
- over cheesebutter1/2 tbsp · 7.1g
- over cheesesage leaf1 tbsp · 12.5g
- over cheeseparsley1 tbsp · 1.5g
- over cheesewhite wine1/2 cup · 100g
- over cheesevegetable broth1/2 cup · 100g
- over cheese2 Italian sausages
- over cheesefennel seed1 tsp · 4.2g
- over cheesebutton mushrooms100g
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 56% hydration and 2.8% 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 56% 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.