The Realtor's Perfect Pizza Primer W/ Dough Recipe
Realtor by day, Chef by night · food.com · 2010 · Original
Style not identified
DietVegetarian. Not vegan: dry milk.
Against 5,130 pizza recipes
66% hydration: drier than 52% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
572g
Liquid, as water
378g
Hydration
66.1%
Salt
1.1%
Yeast
1.05%
Oil
4.8%
Sauce
n/a
Cheese
n/a
Dough weight
1016g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterplus 3 tbsp. warm water1 1/2 cup · 356g
- oilolive oil2 tbsp · 27.2g
- sugarsugar2 tbsp · 25g
- saltsea salt1 tsp · 6g
- dairy doughdry milk2 tbsp · 25g
- flourflour4 1/2 cup · 572g
- yeastactive dry yeast2 tsp · 6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedry oregano1/2 tsp · 0.3g
- over cheesedry basil1/2 tsp · 0.3g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 1.1% 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 66% 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.