← All pizzas
Gourmet Homemade Pizza
seasonsandsuppers.ca · 2020 · Original
Style not identified
DietNot vegetarian: prosciutto. Reviewed: prosciutto; goat cheese.
Against 5,130 pizza recipes
76% hydration: wetter than 74% 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
469g
Water
356g
Hydration
75.8%
Salt
3.2%
Yeast
0.17%
Oil
0%
Sauce
794g
Cheese
311g
Dough weight
840g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourall-purpose flour3 3/4 cup · 469g
- yeastactive dry or instant yeast1/4 tsp · 0.8g
- saltfine sea salt2 tsp · 12g
- waterroom temperature water1 1/2 cup · 356g
- sauce tomatocanned whole tomatoes28 oz · 794g
- oilextra-virgin olive oiln/a
- saltsalt1/2 tsp · 3g
- cheese otherGoat Cheese3 oz · 85g
- cheese mozzarella2-3 cups pizza mozzarella2 cup · 226g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1-2 cloves garlic
- over cheesedried oregano leaves1 tsp · 0.5g
- over cheesedried basil1 tsp · 0.5g
- over cheese6-8 slices Prosciutto
- post bakeFresh baby arugula
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 3.2% 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 76% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.