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Restaurant-Style Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: ground beef.
Against 5,130 pizza recipes
63% hydration: drier than 59% 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
375g
Water
237g
Hydration
63.2%
Salt
1.2%
Yeast
1.89%
Oil
3.3%
Sauce
397g
Cheese
113g
Dough weight
653g
Process
Bake temp
n/a
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugarsugar4 tsp · 16.8g
- yeast1 package active dry yeast7.1g
- water1-1/3 cups warm water1 cup · 237g
- oilshortening1 tbsp · 12.5g
- saltsalt3/4 tsp · 4.5g
- flour3-1/2 to 4 cups all-purpose flour3 cup · 375g
- oilOlive oiln/a
- sauce tomato1 jar spaghetti sauce397g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheeseCornmeal
- over cheeseground beef1 lb · 454g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 1.2% 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 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.
Or browse all 5130 pizza recipes.