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Whole Red Wheat Flour Pizza Dough
Satisfying Slice · satisfyingslice.com · 2023 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
93% hydration: wetter than 95% 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
192g
Water
178g
Hydration
92.6%
Salt
1.6%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
373g
Process
Bake temp
475°F / 246°C
Bake time
15 to 16 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- water¾ cup Water3/4 cup · 178g
- yeast½ Tbsp Active Dry Yeastn/a
- sugar½ Tbsp Honeyn/a
- salt½ tsp Salt1/2 tsp · 3g
- flourWhole Red Wheat Flour1 1/2 cup · 192g
- oilExtra Virgin Olive Oiln/a
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Do something with it
- Scale this doughStart from 93% hydration and 1.6% 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 93% 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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