The Only Pizza Crust Dough You'll Ever Need
Giselle R. · food.com · 2017 · Original
Style not identified
DietNot vegetarian: lard or 2 tablespoons olive oil.
Against 5,130 pizza recipes
56% hydration: drier than 82% 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.
Flour
420g
Water
237g
Hydration
56.4%
Salt
2.9%
Yeast
2.14%
Oil
6.5%
Sauce
n/a
Cheese
n/a
Dough weight
705g
Process
Bake temp
350°F / 177°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (5)
- yeastactive dry yeast1 tbsp · 9g
- water1 -1 1/4 cup water1 cup · 237g
- saltsalt2 tsp · 12g
- flour400 -420 g whole wheat flour420g
- oillard or 2 tablespoons olive oil2 tbsp · 27.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemolasses1 tbsp · 12.5g
- over cheeseapple cider vinegar3 tbsp · 37.5g
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 2.9% 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 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.