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Whole Wheat Crust
Pizza Today · pizzatoday.com · Original
Style not identified
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
64% hydration: drier than 58% 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
11340g
Water
7258g
Hydration
64.0%
Salt
2.0%
Yeast
1.00%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
19618g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourwhole wheat flour25 lb · 11340g
- saltsalt8 oz · 227g
- oil12: ounces olive oil12 oz · 340g
- yeastcompressed yeast4 oz · 113g
- sugarsugar12 oz · 340g
- waterwater16 lb · 7258g
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Do something with it
- Scale this doughStart from 64% hydration and 2.0% 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 64% 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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