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Mystic Pizza (A B M)
mersaydees · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: mozzarella cheese.
Against 5,130 pizza recipes
57% hydration: drier than 80% 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
313g
Water
178g
Hydration
56.9%
Salt
1.9%
Yeast
2.69%
Oil
10.1%
Sauce
368g
Cheese
113g
Dough weight
541g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastyeast2 tsp · 8.4g
- flourall-purpose flour2 1/2 cup · 313g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- waterplus 3 tablespoons water3/4 cup · 178g
- oilolive oil2 tbsp · 27.2g
- sauce tomatotomato sauce or 1 1/2 cups pizza sauce1 1/2 cup · 368g
- cheese mozzarella1 -1 1/2 cup mozzarella cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh ground black pepper
Keep exploring
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Do something with it
- Scale this doughStart from 57% hydration and 1.9% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 57% 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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