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Homemade Pizza Dough
Inside the Rustic Kitchen · insidetherustickitchen.com · 2017 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
65% hydration: drier than 55% 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
580g
Water
377g
Hydration
65.0%
Salt
2.1%
Yeast
0.17%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
970g
Process
Bake temp
n/a
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (5)
- flourItalian 00 flour )580g
- waterwater )377 ml · 377g
- yeastdried instant yeast )1g
- saltfine salt )12g
- flourSemola Rimancinatan/a
Keep exploring
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Do something with it
- Scale this doughStart from 65% hydration and 2.1% 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 65% 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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