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Wolfgang Puck's Recipe for Pizza Dough
Simple Harvest Kitchen · simpleharvestkitchen.com · 2024 · Original
Style not identified
DietVegetarian. Not vegan: honey or sugar.
Against 5,130 pizza recipes
63% hydration: drier than 59% 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
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
n/a
Oil
7.3%
Sauce
n/a
Cheese
n/a
Dough weight
649g
Process
Bake temp
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- yeast1 package active dry or fresh yeastn/a
- sugarhoney or sugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- flourall-purpose flour3 cup · 375g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
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- Scale this doughStart from 63% 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 63% 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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