Pizza Bread
katew · food.com · 2008 · Original
Style not identified
DietNot vegetarian: salami.
Against 5,130 pizza recipes
44% hydration: drier than 97% of the 1,480 doughs that parse, baked at 356°F, hotter than 7% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
400g
Liquid, as water
176g
Hydration
44.0%
Salt
n/a
Yeast
n/a
Oil
13.6%
Sauce
150g
Cheese
85g
Dough weight
655g
Process
Bake temp
356°F / 180°C
Bake time
50 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomatopasta sauce3/4 cup · 150g
- cheese otherparmesan cheese3/4 cup · 84.8g
- flourself raising flour2 cup · 400g
- saltsalt and peppern/a
- egg dough1 eggn/a
- oilolive oil1/4 cup · 54.5g
- dairy doughmilk1 cup · 200g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesalami1/2 cup · 100g
- over cheesefresh oregano2 tbsp · 3g
Keep exploring
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Do something with it
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- See what hydration doesWhere 44% sits, and what changes as it goes up or down.
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