Como Fazer Massa de Pizza Profissional com 1kg de Farinha
Pizzaria Cascavel · pizzariacascavel.com.br · 2026 · Original
Style not identified
DietVegan. 9 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
1000g
Water
600g
Hydration
60.0%
Salt
2.0%
Yeast
1.00%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
1690g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourde farinha de trigo1 kg · 1000g
- yeastde fermento biológico seco10g
- sugarde açúcar20g
- saltde sal20g
- oilde óleo ou azeite40 ml · 40g
- water550 a 600 ml de água morna550 ml · 600g
- flourfubá ou farinha de trigo para polvilharn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 colher de sopa de melhorador ou enzima para massa1 tbsp · 12.5g
- over cheeseóleo para untar a bancada e os recipientes
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