← All pizzas
Semolina Pizza Dough
How To Feed A Loon · howtofeedaloon.com · 2016 · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
61% hydration: drier than 71% 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
292g
Water
178g
Hydration
60.9%
Salt
2.6%
Yeast
2.33%
Oil
4.7%
Sauce
n/a
Cheese
n/a
Dough weight
502g
Process
Bake details not stated on the source page.
Ingredients (7)
- yeastactive dry yeast2 1/4 tsp · 6.8g
- sugarsugar1 tsp · 4.2g
- water¾ cup warm water3/4 cup · 178g
- floursemolina flour1 cup · 167g
- flourplus 3 tbsp all-purpose flour1 cup · 125g
- saltsalt1 1/4 tsp · 7.5g
- oilolive oil1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecooking spray
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 61% 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 61% 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.