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Double Crust Stuffed Pizza
allrecipes.com · 2020 · Original
Style not identified
DietNot vegetarian: bulk italian sausage, sliced pepperoni.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
237g
Hydration
94.8%
Salt
1.2%
Yeast
1.80%
Oil
7.2%
Sauce
227g
Cheese
339g
Dough weight
531g
Process
Bake temp
450°F / 232°C
Bake time
40 to 45 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugarwhite sugar1 1/2 tsp · 6.3g
- waterwarm water1 cup · 237g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- oilolive oil1 tbsp · 13.6g
- saltsalt1/2 tsp · 3g
- flourall-purpose flour2 cup · 250g
- sauce tomato1 can crushed tomatoes227g
- sugarpacked brown sugar1 tbsp · 12.5g
- cheese mozzarellashredded mozzarella cheese3 cup · 339g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesebulk Italian sausage1/2 lb · 227g
- over cheese1 package sliced pepperoni113g
- over cheese1 package sliced fresh mushrooms227g
- over cheesereen bell pepper
- over cheese0.5 red bell pepper
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 1.2% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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