Come fare un impasto pizza, impasto base
PizzaeFocaccia.it · pizzaefocaccia.it · 2026 · Original
Focacciaas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 74% of the 1,480 doughs that parse.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 76%) · 425 to 475°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
370g
Water
280g
Hydration
75.7%
Salt
1.9%
Yeast
0.81%
Oil
1.9%
Sauce
n/a
Cheese
n/a
Dough weight
667g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourr Farina 0 o 00370g
- waterr Acqua temperatura ambiente280g
- yeastr Lievito di birra fresco oppure 1 secco3g
- saltr Sale7g
- oilr Olio d'oliva7g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCiotola capiente
- over cheeseBilancia
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, with the Focaccia group marked.
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