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Homemade Pizza Dough - Italian Recipe
The Petite Cook · thepetitecook.com · 2020 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella balls.
Against 5,130 pizza recipes
56% hydration: drier than 83% 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
900g
Water
500g
Hydration
55.6%
Salt
2.0%
Yeast
0.56%
Oil
1.5%
Sauce
400g
Cheese
300g
Dough weight
1437g
Process
Bake temp
482°F / 250°C
Bake time
3 min
Oven
home standard
Surface
stone
Bulk
3h
Ingredients (8)
- waterlukewarm water500 ml · 500g
- yeastdry active yeast )1/2 tsp · 5g
- sugara pinch of sugarn/a
- saltfine sea salt3 tsp · 18g
- oilextra-virgin olive oil1 tbsp · 13.6g
- flourmedium-strong flour )900g
- sauce tomatomarinara sauce or pizza sauce400g
- cheese mozzarellafresh mozzarella balls300g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehandful of basil leaves
Keep exploring
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- Scale this doughStart from 56% hydration and 2.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 56% 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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