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George's Whole Wheat Pizza Dough
George_Waldron · food.com · 2003 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
75% hydration: wetter than 73% 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
316g
Water
237g
Hydration
75.1%
Salt
1.9%
Yeast
2.25%
Oil
2.9%
Sauce
n/a
Cheese
n/a
Dough weight
583g
Process
Bake temp
n/a
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package fast rising yeast7.1g
- waterwarm water1 cup · 237g
- flourwhole wheat flour1 cup · 128g
- flourall-purpose flour1 1/2 cup · 188g
- oilolive oil2 tsp · 9g
- sugarsugar1 tsp · 4.2g
- sugarhoney1 tsp · 4.2g
- saltsalt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheeseoregano1/2 tsp · 0.3g
- over cheesethyme1/2 tsp · 2.1g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 1.9% 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 75% 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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