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Chris Bianco's Pizza Dough
marthastewart.com · 2011 · Original
Style not identified
DietNot vegetarian: mortadella-and-mozzarella pizza.
Against 5,130 pizza recipes
76% hydration: wetter than 74% 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
625g
Water
474g
Hydration
75.8%
Salt
1.9%
Yeast
1.09%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1118g
Process
Bake temp
n/a
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastactive dry yeast2 1/4 tsp · 6.8g
- waterwarm water2 cup · 474g
- flour5 to 5 1/2 cups unbleached all-purpose flour5 cup · 625g
- saltfine sea salt2 tsp · 12g
- oilExtra-virgin olive oiln/a
- sauce tomatoHeirloom-Tomato Pizzan/a
- cheese mozzarellaMortadella-and-Mozzarella Pizzan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLemon-and-Piave Pizza
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 1.9% 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 76% 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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