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Sauerteig-Pizza mit Sven Teichmann
Marcel Paa · marcelpaa.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: parmesan, mozzarella.
Against 5,130 pizza recipes
65% hydration: drier than 55% of the 1,480 doughs that parse.
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
650g
Hydration
65.0%
Salt
3.2%
Yeast
2.00%
Oil
0.5%
Sauce
400g
Cheese
n/a
Dough weight
1707g
Process
Bake details not stated on the source page.
Ingredients (11)
- yeastSauerteig20g
- waterWasser )200g
- yeastSauerteig-Vorteign/a
- flourPizzamehl )800g
- waterWasser450g
- saltSalz27g
- sauce tomatoTomaten )400g
- oilOlivenöl5g
- flourHartweizenmehl )n/a
- cheese otherParmesann/a
- cheese mozzarellaMozzarellan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasilikumblätter
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