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The Art of Making the Perfect Pizza Dough
Galley Wench · food.com · 2007 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
71% hydration: wetter than 62% 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
250g
Water
178g
Hydration
71.1%
Salt
3.6%
Yeast
n/a
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
444g
Process
Bake details not stated on the source page.
Ingredients (5)
- yeast1 packet active dry yeastn/a
- flourunbleached all-purpose flour2 cup · 250g
- waterwarm water3/4 cup · 178g
- saltsalt1 1/2 tsp · 9g
- oilolive oil1 1/2 tsp · 6.8g
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