Pour Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: ground beef.
Against 5,130 pizza recipes
94% hydration: wetter than 95% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
125g
Liquid, as water
117g
Hydration
93.8%
Salt
4.8%
Yeast
n/a
Oil
0%
Sauce
425g
Cheese
226g
Dough weight
264g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltsalt1 tsp · 6g
- flourall-purpose flour1 cup · 125g
- dairy doughwhole milk2/3 cup · 133g
- sauce tomato1 can pizza sauce425g
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheeseground beef1 lb · 454g
- over cheese1 medium onion
- over cheesepepper1/4 tsp · 1.1g
- over cheesedried oregano1/4 tsp · 0.1g
- over cheese2 large eggs
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 94% hydration and 4.8% 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 94% 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.