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Homemade Pepperoni Pizza
Unknown · allrecipes.com · 2020 · 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
406g
Water
435g
Hydration
106.9%
Salt
3.0%
Yeast
—
Oil
17.9%
Sauce
340g
Cheese
113g
Dough weight
1082g
Process
Bake temp
425°F / 218°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterwater0.5 cup · 118.5g
- sauce tomato0.5 can CONTADINA® Tomato Paste340.2g
- sauce tomatodried oregano1 tsp
- sauce tomatodried basil1 tsp
- flourall-purpose flour3.25 cup · 406.3g
- yeast2 envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast141.8g
- sugarsugar1 tbsp · 12.5g
- saltsalt1.5 tsp · 9g
- watervery warm water1.3333333730698 cup · 316g
- oiloil0.33333334326744 cup · 72.7g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder0.5 tsp · 2.1g
- over cheeseonion powder0.5 tsp · 2.1g
- over cheeseblack pepper0.25 tsp · 1.1g
- over cheese1 package HORMEL® Pepperoni170.1g