Pizza Dough Focaccia (Abm)
Chef Joey Z. · food.com · 2008 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 59% hydration: drier than 78% 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: 59%) · 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
606g
Water
356g
Hydration
58.6%
Salt
2.0%
Yeast
1.39%
Oil
4.5%
Sauce
n/a
Cheese
n/a
Dough weight
1018g
Process
Bake details not stated on the source page.
Ingredients (7)
- waterwarm water1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- flourall-purpose flour3 1/4 cup · 406g
- flourspelt flour1 cup · 200g
- sugarraw sugar2 tsp · 8.4g
- yeastyeast2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 2.0% 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 59% 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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