Pizzabread
Bokenpop aka Mad · food.com · 2004 · Original
Style not identified
DietVegetarian. Not vegan: buttermilk.
Against 5,130 pizza recipes
88% hydration: wetter than 92% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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
500g
Liquid, as water
440g
Hydration
88.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1000g
Process
Bake temp
350°F / 177°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourself raising flour500g
- dairy doughbuttermilk500 ml · 500g
- salt1 pinch saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried herb1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 88% hydration and 0.0% 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 88% 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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