Rustic Ciabbata Pizza

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 523 g 18.5 oz Bread Flour
Water 95% 497 g 17.5 oz Water
Yeast or Starter 1.0000% 5.231 g 0.185 oz Instant Dry Yeast
Salt 2.80% 14.65 g 0.52 oz Salt
Oil/Lards/Shortening 0.00% 0.0 g 0.0 oz -No Oils Needed
Sugar 0.00% 0.000 g 0.0 oz -No Sugar Needed
Other 0.00% 0.00 g 0.0 oz -No Others Needed
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

Combine the ingredients in an electric mixer. Mix on low for approximately 6-10 minutes, or until the dough comes together in a smooth mass. This recipe yields a dough that is more like a thick batter due to its high hydration. Pour the mixed dough into an oiled plastic bowl and allow it to rise for about two hours, or until it has tripled in size.

Transfer the risen dough to a very well-floured cutting board. The dough should be very bubbly, almost jello-like and extremely sticky. Now turn a baking sheet upside down and cover it with parchment paper. Not wax paper! Parchment paper is silicone treated and won't melt or light on fire in your hot oven. It will make getting this thing in the oven much easier.

Try to get the dough into a rough pizza shape while on the counter by grabbing it from underneath and stretching. Since the dough is floured on the bottom, it shoudld not stick too much. The dough should not be paper thin, but fairly thin in the center.

The next step is tricky: transferring the dough from the cutting board to the parchment paper on the baking sheet. Spray the parchment with oil so you can slide it around. Moisten your hands so they won't stick to the dough as much. Pick up the dough and quickly move it to the parchment, if you need to do some reshaping once it's on the parchment move fast. It will eventually stick to the parchment, but spraying the parchment with oil will help.

Try to shape the dough as best as possible on the parchment paper. Rub a thin layer of extra virgin olive oil on top of the dough for some flavor and to prevent sauce penetration. Top with sauce and any other toppings as desired. Trim the edges of the parchment paper to minimize burning in the oven. Bake at 550F or as high as oven will heat until well browned.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.