Homemade Sourdough Pizza Dough
Lemons + Anchovies · lemonsandanchovies.com · 2023 · Original
Style not identified
DietNot vegetarian: prosciutto slices. Reviewed: prosciutto; mozzarella.
Against 5,130 pizza recipes
79% hydration: wetter than 80% 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
450g
Water
355g
Hydration
78.9%
Salt
2.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
884g
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour00 flour400g
- floursemolina flour50g
- waterwater330g
- yeastsourdough starter70g
- saltkosher salt9g
- waterolive oil25g
- saltpizza saucen/a
- cheese mozzarellamozzarella cheesen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseprosciutto slices
- post bakefresh basil
Keep exploring
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Do something with it
- Scale this doughStart from 79% hydration and 2.0% 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 79% 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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