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Incredibly light and healthy pizza
Honest Cooking · honestcooking.com · 2015 · Original
Style not identified
DietVegetarian. Not vegan: ghee listed as fat option.
Against 5,130 pizza recipes
71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 480°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
670g
Water
474g
Hydration
70.8%
Salt
n/a
Yeast
0.15%
Oil
4.1%
Sauce
n/a
Cheese
n/a
Dough weight
1176g
Process
Bake temp
480°F / 249°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourwhole wheat flour3 1/4 cup · 400g
- flourwhole spelt flour1 cup · 130g
- flour+ 1 tbsp whole oat flour1/2 cup · 70g
- flour+ 1 tbsp durum wheat flour1/2 cup · 70g
- waterwater2 cup · 474g
- yeast1g active dry yeast1g
- oilextra virgin olive oil or ghee2 tbsp · 27.2g
- salta pinch of saltn/a
- sugarof maple syrup1 tsp · 4.2g
Keep exploring
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Do something with it
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- 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 71% 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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