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Chef Jeff's Whole Grain Pizza Dough
Pizza Today · pizzatoday.com · Original
Style not identified
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
86% hydration: wetter than 91% 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
822g
Water
711g
Hydration
86.5%
Salt
2.2%
Yeast
3.44%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1636g
Process
Bake details not stated on the source page.
Ingredients (7)
- waterwarm water3 cup · 711g
- yeastinstant dry yeast1 oz · 28.3g
- sugarsugar2 oz · 56.7g
- flourwhole wheat flour17 oz · 482g
- flourhigh gluten flour12 oz · 340g
- saltsalt1 tbsp · 18g
- waterWater as neededn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedry quick oats zipped up in the food processor6 oz · 170g
- over cheese2-1/2 ounces wheat germ2 oz · 14.2g
- over cheeseonion powder1 tsp · 4.2g
Keep exploring
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- 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 86% 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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