← All pizzas
Roberta's Pizza Dough Recipe
Home Cooking Collective · homecookingcollective.com · 2023 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
66% hydration: drier than 53% 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
306g
Water
202g
Hydration
66.0%
Salt
2.6%
Yeast
0.49%
Oil
1.5%
Sauce
75g
Cheese
170g
Dough weight
522g
Process
Bake temp
n/a
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour00 flour153g
- flourall-purpose flour153g
- saltDiamond Crystal Kosher Salt8g
- yeastinstant yeast1/2 tsp · 1.5g
- oilextra-virgin olive oil1 tsp · 4.5g
- waterlukewarm tap water202g
- flourSemolina Flour and 00 Flourn/a
- sauce tomatopizza sauce6 tbsp · 75g
- cheese mozzarellafresh mozzarella6 oz · 170g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasil leaves
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 2.6% 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 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.