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Bread Machine Pizza Dough With Variations
thespruceeats.com · 2009 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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
0.94%
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
878g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- waterwater1 1/2 cup · 356g
- oilvegetable oil1 1/2 tbsp · 20.4g
- flourbread flour3 3/4 cup · 476g
- sugarplus 1 teaspoon sugar1 tbsp · 12.5g
- saltsalt1 1/2 tsp · 9g
- yeastactive dry yeast1 1/2 tsp · 4.5g
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.
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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