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Brick Oven Pizza Dough
TJN3504 · food.com · 2010 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
78% hydration: wetter than 79% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
381g
Water
296g
Hydration
77.8%
Salt
1.6%
Yeast
0.79%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
686g
Process
Bake temp
550°F / 288°C
Bake time
10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- yeastactive dry yeast1 tsp · 3g
- waterwarm water1/4 cup · 59.3g
- watercold water1 cup · 237g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
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