Cast Iron Pizza
Vincenzo's Plate · vincenzosplate.com · 2019 · Original
Pan Pizzainferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Pan Pizza style, 63% hydration: drier than 65% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 63%) · 450 to 550°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
500g
Hydration
62.5%
Salt
3.8%
Yeast
0.38%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1333g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (5)
- waterWater500 ml · 500g
- flourAll purpose flour800g
- yeastDry yeast3g
- saltHimalayan salt30g
- oilExtra virgin olive oiln/a
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 3.8% 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 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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