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Easy Pizza Dough from Scratch-Fine Cooking Magazine
MailbagMary · food.com · 2013 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
74% hydration: wetter than 68% 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
563g
Water
415g
Hydration
73.7%
Salt
2.1%
Yeast
0.80%
Oil
2.4%
Sauce
n/a
Cheese
n/a
Dough weight
1014g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterlukewarm water1 3/4 cup · 415g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltkosher salt2 tsp · 12g
- yeastdry yeast1 1/2 tsp · 4.5g
- sugargranulated sugar1 1/2 tsp · 6.3g
- flourunbleached all-purpose flour4 1/2 cup · 563g
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- Scale this doughStart from 74% hydration and 2.1% 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 74% 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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