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Perfect Yeast-Free Pizza Dough in a Hurry (From Scratch)
Lalaloula · food.com · 2009 · Original
Style not identified
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
63% hydration: drier than 65% 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
400g
Water
250g
Hydration
62.5%
Salt
n/a
Yeast
n/a
Oil
12.5%
Sauce
n/a
Cheese
n/a
Dough weight
700g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourwhole spelt flour400g
- waterwater250 ml · 250g
- oiloil50 ml · 50g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried herbs
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 0.0% 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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