Pizza Dough Recipe (No Rise)
The Fresh Cooky · thefreshcooky.com · 2024 · Original
Style not identified
DietVegan. 8 ingredients checked. Reviewed: flour, yeast, water, sugar, salt, oil.
Against 5,130 pizza recipes
74% hydration: wetter than 69% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
480g
Water
356g
Hydration
74.1%
Salt
1.3%
Yeast
1.42%
Oil
15.1%
Sauce
n/a
Cheese
n/a
Dough weight
925g
Process
Bake temp
550°F / 288°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 1/2 cup · 356g
- sugargranulated sugar1 tsp · 4.2g
- yeast2 ¼-2 ½ teaspoon Instant yeast2 1/4 tsp · 6.8g
- flour4 - 4 ¼ cups all purpose flour4 cup · 480g
- salt1 - 2 teaspoons kosher salt1 tsp · 6g
- oil⅓ cup olive oil1/3 cup · 72.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried herbs1 tsp · 0.5g
- over cheesegarlic powder1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 74% hydration and 1.3% 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 74% 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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