60 Percent Hydration Pizza Dough Recipe Pizza Recipes

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60 Percent Hydration Pizza Dough Recipe


  • 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 



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