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Restaurant Style Pizza Dough Recipe by Weight
Dad the cook · food.com · 2010 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
68% hydration: wetter than 51% of the 1,480 doughs that parse.
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
340g
Hydration
68.0%
Salt
2.0%
Yeast
0.60%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
858g
Process
Bake temp
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour500g
- water325 -340 g warm water340g
- saltsalt10g
- yeastactive dry yeast3g
- sugarsugar5g
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Do something with it
- Scale this doughStart from 68% 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 68% 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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