← All pizzas
Vegetarian/Vegan Pizza (No Cheese)
WI Cheesehead · food.com · 2007 · Original
Style not identified
DietVegan. 13 ingredients checked.
Against 5,130 pizza recipes
47% hydration: drier than 92% 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
237g
Hydration
47.4%
Salt
n/a
Yeast
1.42%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
803g
Process
Bake temp
n/a
Bake time
7 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- yeast1 package active dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourwhite flour2 1/2 cup · 500g
- oilolive oil4 tbsp · 54.4g
- sauce tomatoarlic clovesn/a
- sauce tomato3 Italian plum tomatoesn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil1 oz · 28.3g
- over cheeseketchup3 tbsp · 37.5g
- over cheesepine nuts2 tbsp · 25g
- over cheeselemon juice1 tbsp · 12.5g
- over cheesemushrooms2 cup · 400g
- over cheese1 medium onion
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 47% 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 47% 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.