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My " Go To" Pizza Dough
MTDavids · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: fresh parmesan cheese.
Against 5,130 pizza recipes
63% hydration: drier than 59% 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
750g
Water
474g
Hydration
63.2%
Salt
1.2%
Yeast
0.95%
Oil
7.3%
Sauce
n/a
Cheese
57g
Dough weight
1303g
Process
Bake temp
n/a
Bake time
10 to 20 min
Oven
home standard
Surface
stone
Bulk
0.6666666666666666h
Ingredients (7)
- flourall-purpose flour6 cup · 750g
- yeastfast rising yeast1/4 oz · 7.1g
- saltsalt1 1/2 tsp · 9g
- waterwater2 cup · 474g
- oilolive oil1/4 cup · 54.5g
- cheese otherfresh parmesan cheese1/2 cup · 56.5g
- sugarsugar2 tsp · 8.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 1.2% 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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