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Nancy Silverton's Pizza Dough Recipe | Cook the Book
seriouseats.com · 2011 · Original
Style not identified
DietVegetarian. Not vegan: honey option.
Against 5,130 pizza recipes
83% hydration: wetter than 88% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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
751g
Water
624g
Hydration
83.0%
Salt
1.9%
Yeast
1.89%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1410g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- waterwarm tap water22 oz · 624g
- yeastcompressed yeast or 1 teaspoon active dry yeast1/2 oz · 14.2g
- flourunbleached bread flour26 oz · 737g
- flourdark rye flour or medium rye flour1/2 oz · 14.2g
- sugarbarley malt or mild-flavored honey1 1/2 tsp · 6.3g
- saltkosher salt1/2 oz · 14.2g
- oilOlive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewheat germ1 1/2 tsp · 6.3g
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