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Pizza con lievito madre
Gnam Gnam · gnamgnam.it · 2019 · Original
Style not identified
DietVegetarian. Not vegan: di mozzarella, parmigiano grattugiato.
Against 5,130 pizza recipes
70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
500g
Water
350g
Hydration
70.0%
Salt
1.6%
Yeast
n/a
Oil
0%
Sauce
600g
Cheese
200g
Dough weight
1008g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourdi farina500g
- waterdi acqua350 ml · 350g
- yeastdi lievito madre rinfrescato150g
- saltdi sale8g
- sauce tomatodi passata di pomodoro600g
- cheese mozzarelladi mozzarella200g
- cheese otherparmigiano grattugiaton/a
- oilolio extravergine d'olivan/a
- saltsalen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasilico
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 1.6% 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 70% 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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