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Whole Wheat Pizza Dough
Sally · sallysbakingaddiction.com · 2022 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
85% hydration: wetter than 90% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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
420g
Water
356g
Hydration
84.6%
Salt
1.4%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
803g
Process
Bake temp
475°F / 246°C
Bake time
15 to 16 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- water1 and 1/2 cups warm water1 1/2 cup · 356g
- yeastactive dry or instant yeast*n/a
- sugarhoney*21g
- oilextra virgin olive oiln/a
- saltsalt1 tsp · 6g
- flour3 and 1/4 cups whole wheat flour *3 1/4 cup · 420g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakesprinkle of cornmeal for dusting pan
- over cheeseoptional: chopped garlic
Keep exploring
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Do something with it
- Scale this doughStart from 85% hydration and 1.4% 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 85% 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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