Pizza dough
Fugazzeta
Buenos Aires by way of Genoa. A soft, generously oiled dough baked thick in a round pan, split into two discs with mozzarella sealed between them and a drift of thin-sliced onion on top. The dough is ordinary; the stuffing is assembly work, so keep it in Method.
57–61% · oiled pan · Buenos Aires
Where the app starts
- Hydration
- 59%usual 57–70%
- Salt
- 2%
- Oil
- 6%
- Dough per pizza
- 600 gusual 550–1,100 g · 30 cm round tin
- Oven temp
- 240 °C (464 °F)usual 220–265 °C
- Bake time
- 25 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
