Pizza Dough
Tastes Better From Scratch · tastesbetterfromscratch.com · 2025 · Original
Style not identified
DietVegan. 7 ingredients checked. Reviewed: flour, yeast, sugar, water, oil, salt.
Against 5,130 pizza recipes
75% hydration: wetter than 71% 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
476g
Water
356g
Hydration
74.6%
Salt
1.9%
Yeast
1.43%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
856g
Process
Bake temp
450°F / 232°C
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastactive dry yeast2 1/4 tsp · 6.8g
- sugargranulated sugar2 tsp · 8.4g
- waterwarm water1 1/2 cup · 356g
- oilolive oiln/a
- saltsalt1 1/2 tsp · 9g
- flour3 3/4-4 cups bread flour3 3/4 cup · 476g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewhite vinegar1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 1.9% 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 75% 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.