Pizza senza glutine
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2023 · Original
Style not identified
DietVegetarian. Not vegan: r di mozzarella perfettamente sgocciolata.
Against 5,130 pizza recipes
80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
500g
Water
400g
Hydration
80.0%
Salt
2.2%
Yeast
0.60%
Oil
2.7%
Sauce
n/a
Cheese
300g
Dough weight
930g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourr di farina di riso500g
- waterr di acqua400g
- yeastr di lievito di birra fresco3g
- oil1 cucchiaio di olio extravergine1 tbsp · 13.6g
- saltr di sale11g
- sugar1/2 cucchiaino di zucchero1/2 tsp · 2.1g
- cheese mozzarellar di mozzarella perfettamente sgocciolata300g
- oilolio extraverginen/a
- saltsalen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser di pomodori pelati300g
- over cheesebasilico fresco
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
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- Pizza fatta in casa: buona come in pizzeria! (Ricetta e Segreti passo passo)tavolartegusto.it · 80% hydration · Neapolitan
- Pizza rossa (croccante e sottile) come quella del fornaio!tavolartegusto.it · 80% hydration · Roman al taglio
Do something with it
- Scale this doughStart from 80% hydration and 2.2% 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 80% 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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