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Pizza Bread
Deborah · italianfoodforever.com · 2019 · Original
Style not identified
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
375g
Water
178g
Hydration
47.4%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
490g
Cheese
n/a
Dough weight
553g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 Pkg. Active Dry Yeastn/a
- waterWarm Water3/4 cup · 178g
- flourAll-purpose3 cup · 375g
- saltSaltn/a
- oilOlive Oiln/a
- sauce tomatoCanned Chopped Tomatoes2 cup · 490g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeLarge Fresh Basil Leaves
- over cheeseCloves Garlic
Keep exploring
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Do something with it
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- See what hydration doesWhere 47% 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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