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Instant Pizza Dough - No Rise No Yeast
Inside the Rustic Kitchen · insidetherustickitchen.com · 2017 · Original
Style not identified
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
59% hydration: drier than 77% 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.
Flour
400g
Water
237g
Hydration
59.3%
Salt
0.8%
Yeast
n/a
Oil
3.4%
Sauce
n/a
Cheese
n/a
Dough weight
654g
Process
Bake temp
450°F / 232°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (4)
- flour00 flour or all purpose flour plus extra for dusting)3 cup · 400g
- waterwarm water )1 cup · 237g
- oilolive oil )1 tbsp · 13.6g
- saltsalt1/2 tsp · 3g
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Do something with it
- Scale this doughStart from 59% hydration and 0.8% 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 59% 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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