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Pizza Twists
seasonsandsuppers.ca · 2026 · Original
Style not identified
DietVegetarian. Not vegan: egg, cheddar cheese, butter.
Against 5,130 pizza recipes
44% hydration: drier than 97% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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
406g
Water
178g
Hydration
43.8%
Salt
1.5%
Yeast
1.67%
Oil
0%
Sauce
150g
Cheese
226g
Dough weight
597g
Process
Bake temp
350°F / 177°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- water+ 2 Tablespoons lukewarm water3/4 cup · 178g
- sugarwhite granulated sugarn/a
- yeastDry Active yeast or Instant yeast2 1/4 tsp · 6.8g
- egg dough1 large eggn/a
- oilcanola or vegetable oiln/a
- saltfine salt1 tsp · 6g
- flourall-purpose flour3 1/4 cup · 406g
- sauce tomatopizza sauce3/4 cup · 150g
- cheese other2- 2 1/2 cups cheddar cheese2 cup · 226g
- saltpinch saltn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1/4 cup · 56.8g
- over cheese2 cloves garlic
Keep exploring
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Do something with it
- Scale this doughStart from 44% hydration and 1.5% 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 44% 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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