Same-Day Round Style
Recipe Summary
3 × 385g dough balls
Dough
Hydration
62%
Salt
2.5%
Sugar
1%
Oil/Fat
2%
Flour
Bread
Yeast Type
IDY
Fermentation
Room Temp
5.5h
72°F
Total
5.5h
Bake
Bake setup
Home oven, pizza stone
Oven temp
550°F
Cook time
~7-8 min
Mixer
Stand
This week's pizza night: an easy same-day dough recipe. 62% hydration, 5.5 hours at room temperature, no cold ferment. Three 14-inch pizzas in the home oven on a stone at 550°F.
Pizza 1 - margherita.
Pizza 2 - alfredo base, fig, blue cheese crumbles, bacon, and green onions.
Pizza 3 - cheese blend, half topped with diced meatballs.
The crust had great texture - crisp bottom, decent chew - but it was lacking the more complex flavor of my recent cold-fermented bakes. A reminder that 5 hours at room temp gets you bread; 2-3 days in the fridge gets you bread with character. Same-day dough has its place when you didn't plan ahead, but the flavor gap is real.