← All pizzas
Sourdough Discard Pizza Dough
The Pantry Mama · pantrymama.com · 2022 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 446°F, hotter than 55% of recipes that state an oven.
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
280g
Hydration
56.0%
Salt
4.0%
Yeast
1.40%
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
857g
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastInstant Yeast7g
- waterWater280g
- sugarHoney20g
- oilOlive Oil30g
- flourBread Flour500g
- saltSalt20g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSourdough Discard200g
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 56% hydration and 4.0% 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 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.