Bread Machine Beer Pizza Dough
thespruceeats.com · 2010 · Original
Style not identified
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
49% hydration: drier than 90% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
375g
Liquid, as water
184g
Hydration
49.1%
Salt
1.6%
Yeast
1.20%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
439g
Process
Bake temp
425°F / 218°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- oilolive oil3 tbsp · 40.8g
- flourall-purpose flour3 cup · 375g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- yeastactive dry yeast1 1/2 tsp · 4.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebeer1 cup · 200g
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