Recipe
60 Percent Hydration Pizza Dough Recipe
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Jasmar0281 / All my dishes 11 months, 1 week ago
This is a wet dough based off of a traditional french bread recipe. I've enriched it with olive oil and honey to give it that pizza quality. It is not the easiest of doughs because it is wet and requires an experienced hand to work it, but it is wort... More
Prep:70m Cook:5m Servings:2
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 Jasmar0281 |
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Fans
Ingredients
- I bake with a scale so I don't 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
Directions
- 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.
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midgelet 11 months, 1 week ago said:
I make pizza like this too!
sounds great !