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Pizza on the Grill
Unknown · allrecipes.com · 1999 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
417g
Water
237g
Hydration
56.9%
Salt
2.9%
Yeast
—
Oil
29.4%
Sauce
306g
Cheese
226g
Dough weight
930g
Process
Bake temp
500°F / 260°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast141.8g
- sugar1 pinch white sugar—
- flourall-purpose flour3.3333332538605 cup · 416.7g
- saltkosher salt2 tsp · 12g
- oilolive oil0.5 cup · 109g
- sauce tomatotomato sauce0.25 cup · 61.3g
- sauce tomatochopped tomatoes1 cup · 245g
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 cloves garlic
- over cheeseminced garlic1 tsp · 4.2g
- over cheesesliced black olives0.25 cup · 50g
- over cheeseroasted red peppers0.25 cup · 50g
- post bakechopped fresh basil4 tbsp · 6g