Pizza Dough and Bonus Focaccia Bread
sugarpea · food.com · 2003 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 70% hydration: wetter than 54% of the 1,480 doughs that parse.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 70%) · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
508g
Water
356g
Hydration
70.0%
Salt
1.2%
Yeast
1.85%
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
924g
Process
Bake temp
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 1/2 cup · 356g
- yeastfast rising yeast3/4 tbsp · 9.4g
- sugarsugar1 tsp · 4.2g
- flourbread flour or 4 cups unbleached all-purpose flour4 cup · 508g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
Keep exploring
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Do something with it
- Scale this doughStart from 70% 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 70% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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