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Best Homemade Pizza Recipe With 72-Hour Dough
vincenzosplate.com · 2024 · Original
Style not identified
DietVegetarian. Not vegan: fresh fior di latte or buffalo mozzarella, pecorino romano cheese.
Against 5,130 pizza recipes
49% hydration: drier than 91% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1332g
Water
650g
Hydration
48.8%
Salt
2.3%
Yeast
0.63%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
2021g
Process
Bake details not stated on the source page.
Ingredients (9)
- flour35 oz pizza flour1 kg · 992g
- water2.7 cups cold water650 ml · 650g
- yeast2 Tsp dry yeast8.4g
- salt5 Tsp salt30g
- oilExtra virgin olive oiln/a
- flour1 cup semolina )340g
- sauce tomato2 cans whole peeled tomatoes San Marzano if you can source)n/a
- cheese mozzarella1 ball fresh Fior di latte or Buffalo Mozzarellan/a
- cheese otherPecorino Romano cheesen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeA handful of fresh basil
Keep exploring
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Do something with it
- Scale this doughStart from 49% hydration and 2.3% 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 49% 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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