60 Percent Hydration Pizza Dough Recipe Pizza Recipes


Home  >  Recipes  >  Pizza Recipes   >  60 Percent Hydration Pizza Dough Recipe Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   apple cake   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   Danish Pastry    beirox   dum biryani   gulab jamun   cheddar cheese   ampalaya   drumsticks   samoosa   nuggets   1994 3rd Place   mustard meatloaf   chicken pasta   kanum ma kang mung   lamb stew with rosemary dumplings   red wine and rosemary porterhouse   chocolate cookies   apple custard   chinese rice   skillet enchiladas   cheese balls   fajita chicken   potatos   salsa sauce   Cream Cheese Recipe   pinacolada   tuna ring   plain cake   apple pinwheels   lemon lime   ground cherry pie   pepsi   frappuccino   albanian   crab mousse   phirni   apple Salsa   targine   tartar sauce   turkey wrap   aljotta   electric lemonade   chicken picata   lemon lime soda   whelks   key lime cake   coca cola   apricot muffins   flounder   vanilla cream cake   white sauce   BBB   cheese pizza   Baklava   vegetable biryani   3B   Lunchbox    mister saleem 


60 Percent Hydration Pizza Dough Recipe

Ingredients:

  • I bake with a scale so I dont really know the scoop measurements.
  • 315 g. Bread flour
  • 255 g. Whole wheat flour
  • 12 g. Yeast
  • 12 g. Kosher salt
  • 33 g. Olive oil
  • 66 g. Honey
  • 345 g. (345 ml.) Water



  • Method:

  • Mix all ingredients (by weight) without proofing.
  • Knead by mixer 4 minutes; by hand 5 minutes.
  • Rest for 20 minutes
  • Knead by mixer 4 minutes; by hand 5 minutes.
  • Divide dough into two parts by weight.
  • Form both halves into tight boules.
  • Oil the boules with a little more olive oil to prevent sticking and degassing.
  • Cover and rise at 80*F for 45 minutes.
  • Dust work surface with flour and roll, or oil dough and stretch.
  • Fold crust under if desired and rub with olive oil.
  • Top with sauce and toppings.
  • Bake on a stone or hearth deck at 550*F for 4 – 8 minutes.
  • Let pie rest for 3 minutes before cutting.





  •  60 Percent Hydration Pizza Dough Recipe 

     

     

    Copyright 2009 - 2017, All rights reserved, PagesPak.com