Pizza Dough Recipe
Amanda Rettke--iambaker.net · iambaker.net · 2019 · Original
Style not identified
DietVegetarian. Not vegan: whole milk.
Against 5,130 pizza recipes
70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
250g
Liquid, as water
176g
Hydration
70.4%
Salt
7.2%
Yeast
2.84%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
489g
Process
Bake temp
450°F / 232°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (5)
- dairy doughwhole milk1 cup · 200g
- yeast1 packet quick-rise yeast7.1g
- flourall-purpose flour2 cup · 250g
- saltkosher salt1 tbsp · 18g
- oilolive oil1 tbsp · 13.6g
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Do something with it
- Scale this doughStart from 70% hydration and 7.2% 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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