Easy Poolish Pizza Dough
Pala Pizza · palapizza.com · 2022 · Original
New Havenas labeled by the source
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
New Haven style, 60% hydration: drier than 72% of the 1,480 doughs that parse.
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: 60%) · 700 to 900°F bake
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
300g
Hydration
60.0%
Salt
2.4%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
816g
Process
Bake details not stated on the source page.
Ingredients (7)
- yeastPoolish dough calculatorn/a
- waterWater to jumpstart the yeast.)175g
- sugarHoney3g
- yeastInstant Dry Yeast1g
- flour00 flour325g
- waterWater )125g
- saltSalt12g
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 60% hydration and 2.4% 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 60% 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.
Or browse all 5130 pizza recipes.