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Poutine Pizza
allrecipes.com · 2020 · Original
Style not identified
DietNot vegetarian: bacon, beef gravy.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
n/a
Yeast
3.60%
Oil
0%
Sauce
100g
Cheese
340g
Dough weight
509g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0.5h
Ingredients (7)
- flourall-purpose flour2 cup · 250g
- waterlukewarm water1 cup · 237g
- egg dough1 eggn/a
- yeastinstant yeast1 tbsp · 9g
- sugarwhite sugar1 tbsp · 12.5g
- cheese other1 bag shredded Mexican cheese blend340g
- sauce tomatopizza sauce1/2 cup · 100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package frozen French fries397g
- over cheesecooking spray
- over cheese10 slices bacon
- over cheese1 can beef gravy298g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- 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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