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Multi-Grain Crust
Pizza Today · pizzatoday.com · Original
Style not identified
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
86% hydration: wetter than 90% 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
7938g
Water
6804g
Hydration
85.7%
Salt
2.9%
Yeast
1.43%
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
15422g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourpizza flour17 1/2 lb · 7938g
- saltsalt8 oz · 227g
- oilolive oil12 oz · 340g
- yeastcompressed yeast4 oz · 113g
- waterwater15 lb · 6804g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseof multi-grain blend7 1/2 lb · 3402g
Keep exploring
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Do something with it
- Scale this doughStart from 86% hydration and 2.9% 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 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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