No Knead Pizza Dough
Vincenzo's Plate · vincenzosplate.com · 2020 · Original
Style not identified
DietVegetarian. Not vegan: pecorino cheese, dry mozzarella.
Against 5,130 pizza recipes
60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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
500g
Water
300g
Hydration
60.0%
Salt
3.6%
Yeast
0.96%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
877g
Process
Bake temp
482°F / 250°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterWater300 ml · 300g
- flour00 flour500g
- oilExtra virgin olive oil4 tbsp · 54.4g
- yeast5 Fresh yeast4.8g
- saltSalt1 tbsp · 18g
- sauce tomatoTomato and Basil Saucen/a
- cheese otherPecorino cheesen/a
- cheese mozzarellaDry mozzarellan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh basil leaves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 3.6% 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 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.