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Olive Oil Pizza
Satisfying Slice · satisfyingslice.com · 2024 · Original
Style not identified
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
43% hydration: drier than 98% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
600g
Water
257g
Hydration
42.8%
Salt
2.5%
Yeast
1.75%
Oil
7.9%
Sauce
n/a
Cheese
170g
Dough weight
930g
Process
Bake temp
450°F / 232°C
Bake time
7 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (6)
- flourhigh-protein flour )3 cup · 600g
- waterwater )3/4 cup · 178g
- yeastdry active yeast1/2 tbsp · 6.3g
- saltsalt2 tsp · 12g
- oilextra virgin olive oil2 tbsp · 27.2g
- cheese mozzarellaMozzarella6 oz · 170g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseGreektown Seasoning1/2 tsp · 2.1g
- over cheesegarlic1/2 tsp · 2.1g
Keep exploring
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- Scale this doughStart from 43% hydration and 2.5% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 43% 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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