Pizza Dough (With No Yeast)
_Ally_ · food.com · 2004 · Original
Style not identified
DietVegetarian. Not vegan: milk.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
117g
Hydration
n/a
Salt
1.5%
Yeast
n/a
Oil
20.4%
Sauce
n/a
Cheese
n/a
Dough weight
621g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourflour2 cup · 400g
- saltsalt1 tsp · 6g
- dairy doughmilk2/3 cup · 133g
- oilsalad oil1/4 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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