60 Percent Hydration Pizza Dough
From jasmar0281 15 years ago
- 5 minutes to make
- Serves 2
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 worth the effort. Read more It should be baked on a stone or hearth deck. See less
Ingredients
- I bake with a scale so I don't really know the scoop measurements. shopping list
- 315 g. bread flour shopping list
- 255 g. whole wheat flour shopping list
- 12 g. yeast shopping list
- 12 g. kosher salt shopping list
- 33 g. olive oil shopping list
- 66 g. honey shopping list
- 345 g. (345 ml.) water shopping list
How to make it
- 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.
People Who Like This Dish 2
- whuebl Annapolis, MD
- midgelet Whereabouts, Unknown
- jasmar0281 MO
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The Rating
Reviewed by 2 people-
I make pizza like this too!
sounds great !
midgelet
in Whereabouts loved it
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" It was excellent "