← All pizzas
Whole Wheat Pizza
Vincenzo's Plate · vincenzosplate.com · 2020 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 680°F, hotter than 96% 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
1167g
Water
700g
Hydration
60.0%
Salt
2.1%
Yeast
0.34%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1896g
Process
Bake temp
680°F / 360°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourLe 5 Stagioni Mora Whole Wheat Flour1 kg · 1000g
- waterWater700 ml · 700g
- yeastFresh yeast4g
- saltSalt25g
- flourSemolina1 cup · 167g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 2.1% 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.