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Fabulous Florentine Pizza
MsBindy · food.com · 2008 · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese, mozzarella cheese, asiago cheese.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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
188g
Water
119g
Hydration
63.2%
Salt
1.6%
Yeast
2.83%
Oil
0%
Sauce
85g
Cheese
264g
Dough weight
413g
Process
Bake temp
375°F / 191°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (12)
- waterwarm water1/2 cup · 119g
- oilvegetable oil1 tbsp · 13.6g
- sugarsugar1 tbsp · 12.5g
- saltsalt1/2 tsp · 3g
- flourall-purpose flour1 1/2 cup · 188g
- yeastyeast1 1/4 tsp · 5.3g
- oilolive oil1/3 cup · 72.7g
- cheese otherparmesan cheese1/3 cup · 37.7g
- saltsalt and peppern/a
- sauce tomatosun-dried tomatoes3 oz · 85g
- cheese mozzarellamozzarella cheese1 1/2 cup · 170g
- cheese otherasiago cheese1/2 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves2 cup · 48g
- over cheesegarlic1/2 tbsp · 6.3g
- over cheesepine nuts1/3 cup · 66.7g
- over cheese3 -4 ounces fresh spinach3 oz · 113g
- over cheesemushrooms4 oz · 113g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 1.6% 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 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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