Guilt Free Whole Wheat Pizza Dough
CafeAronzo · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: milk.
Against 5,130 pizza recipes
83% hydration: wetter than 88% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
299g
Liquid, as water
248g
Hydration
83.0%
Salt
2.0%
Yeast
1.41%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
561g
Process
Bake temp
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (6)
- flourwhole wheat flour2 1/3 cup · 299g
- sugarsugar substitute1/2 tsp · 2.1g
- saltsalt1 tsp · 6g
- yeastyeast1 tsp · 4.2g
- dairy doughmilk1 tbsp · 12.5g
- waterwarm water1 cup · 237g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesage1/2 tsp · 2.1g
- over cheesepaprika3/4 tsp · 3.2g
- over cheesegarlic powder1/4 tsp · 1.1g
- over cheesepepper1/4 tsp · 1.1g
- over cheeseoregano1/2 tsp · 0.3g
- over cheesebasil1/2 tsp · 0.3g
Keep exploring
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Do something with it
- Scale this doughStart from 83% hydration and 2.0% salt, then set your own flour weight and ball count.
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