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Low-Fat Pizza Dough
thespruceeats.com · 2011 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
254g
Water
178g
Hydration
70.0%
Salt
1.2%
Yeast
2.80%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
454g
Process
Bake temp
450°F / 232°C
Bake time
10 to 13 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (5)
- sugarhoney1 tbsp · 12.5g
- yeast1 package active dry yeast7.1g
- waterwater3/4 cup · 178g
- flourbread flour2 cup · 254g
- saltsalt1/2 tsp · 3g
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Do something with it
- Scale this doughStart from 70% hydration and 1.2% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 70% 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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