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Pierogi Pizza
allrecipes.com · 2020 · Original
Style not identified
DietNot vegetarian: bacon bits.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
1.81%
Oil
21.8%
Sauce
n/a
Cheese
227g
Dough weight
942g
Process
Bake temp
400°F / 204°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastactive dry yeast2 1/4 tsp · 6.8g
- sugarwhite sugar2 tsp · 8.4g
- waterwarm water1 cup · 237g
- flourall-purpose flour3 cup · 375g
- saltsalt1 tsp · 6g
- oilolive oil1/4 cup · 54.5g
- dairy doughsour cream8 oz · 227g
- cheese other1 package marbled Colby-Monterey Jack cheese227g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 potatoes
- over cheesegarlic powder2 tbsp · 25g
- over cheese1 bunch green onions
- over cheesebacon bits1/4 cup · 37.5g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 1.6% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 63% 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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