For my most recent batch of pizza dough I decided to add a bit of spelt flour, and I upped the hydration from 71% to 75%.
This one is topped with caramelized red onions (with a splash of balsamic), shredded mozz, shredded brussels sprouts, and a bit of fresh mozz on top. It was delicious.
This dough spent more than a day in the fridge since I had to make it a day early. It didn’t seem to rise as much after I divided and shaped, but it stretched out beautifully, baked up well, and tasted great. I think this will be my go-to hydration going forward.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| bread flour | 70.00 | 350.00 | 100.00 | 50.00 | 300.00 |
| white whole wheat flour | 20.00 | 100.00 | 100.00 | ||
| spelt flour | 10.00 | 50.00 | 50.00 | ||
| diastatic malt powder | 2.00 | 10.00 | 10.00 | ||
| water | 75.00 | 375.00 | 100.00 | 50.00 | 325.00 |
| 100% hydration starter | 100.00 | ||||
| olive oil | 2.00 | 10.00 | 10.00 | ||
| fine sea salt | 2.80 | 14.00 | 14.00 | ||
| TOTAL | 181.80 | 909.00 | |||