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My "Best Ever" Breadmaker Pizza Dough
HOUSEMANAGER Charle · food.com · 2003 · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
71% hydration: wetter than 61% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
500g
Water
356g
Hydration
71.1%
Salt
2.4%
Yeast
3.36%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
920g
Process
Bake temp
425°F / 218°C
Bake time
20 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwater1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- sugarsugar2 tsp · 8.4g
- flourall-purpose flour or 4 cups bread machine flour4 cup · 500g
- yeastfast rise yeast4 tsp · 16.8g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseof your favorite pizza seasoning1 tbsp · 12.5g
- over cheesecornmeal2 tbsp · 25g
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 2.4% 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 71% 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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