Pizza con Farina Manitoba e Farina 00: La Ricetta Perfetta
L'ora della Pizza · loradellapizza.it · 2023 · Original
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
New Haven style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration (this recipe: 50%) · 700 to 900°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
700g
Water
350g
Hydration
50.0%
Salt
1.4%
Yeast
1.43%
Oil
4.3%
Sauce
200g
Cheese
200g
Dough weight
1100g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourFarina Manitoba500g
- flourFarina 00200g
- waterAcqua350 ml · 350g
- yeastLievito di birra10g
- saltSale10g
- oilOlio d'oliva30 ml · 30g
- sauce tomatoPomodoro200g
- cheese mozzarellaMozzarella200g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseqb Basilico
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 1.4% 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 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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