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Favorite Slow Rise Pizza Dough
Deborah · italianfoodforever.com · 2019 · Original
Style not identified
DietVegetarian. Possibly vegan: one line could not be resolved (easy roll dough improver).
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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
1000g
Water
948g
Hydration
94.8%
Salt
n/a
Yeast
n/a
Oil
5.7%
Sauce
n/a
Cheese
n/a
Dough weight
2005g
Process
Bake temp
500°F / 260°C
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- flourAll-purpose Flour8 cup · 1000g
- saltSea Saltn/a
- yeast1 1/2 Packages Instant Yeastn/a
- oilOlive Oil1/3 cup · 56.7g
- water4 to 4 1/2 Cups Ice Cold Water4 cup · 948g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 0.0% 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 95% 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.