Pizza con Farina 00 e Manitoba: La Ricetta Perfetta
L'ora della Pizza · loradellapizza.it · 2023 · Original
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 40% hydration: drier than 99% 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: 40%) · 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
500g
Water
200g
Hydration
40.0%
Salt
1.6%
Yeast
1.40%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
742g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourFarina 00300g
- flourFarina Manitoba200g
- waterAcqua200 ml · 200g
- yeastLievito di birra7g
- saltSale8g
- oil2 cucchiai Olio d'oliva2 tbsp · 27.2g
Keep exploring
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Do something with it
- Scale this doughStart from 40% hydration and 1.6% 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 40% 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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