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Pizza Tronchetto
The 500 Chef · food.com · 2017 · Original
Style not identified
DietNot vegetarian: parma ham.
Against 5,130 pizza recipes
48% hydration: drier than 91% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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.
Flour
500g
Water
240g
Hydration
48.0%
Salt
1.2%
Yeast
1.40%
Oil
5.4%
Sauce
n/a
Cheese
510g
Dough weight
805g
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourall-purpose flour500g
- yeastsachet instant yeast7g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- sugarsugar2 tbsp · 25g
- waterwarm water240 ml · 240g
- cheese otherparmesan cheese60g
- cheese mozzarellamozzarella cheese250g
- sauce tomato8 tomatoesn/a
- cheese other8 slices parma hamn/a
- cheese othertallegio cheese200g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserocket50g
Keep exploring
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Do something with it
- Scale this doughStart from 48% 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 48% 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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