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Brick-Oven Pizza (Brooklyn Style)
Unknown · allrecipes.com · 2019 · 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
381g
Water
296g
Hydration
77.8%
Salt
—
Yeast
0.79%
Oil
10.7%
Sauce
—
Cheese
170g
Dough weight
871g
Process
Bake temp
550°F / 288°C
Bake time
4-6 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwarm water0.25 cup · 59.3g
- yeastactive dry yeast1 tsp · 3g
- watercold water1 cup · 237g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
- cheese mozzarellalow moisture mozzarella cheese6 oz · 170.1g
- saltno salt added canned crushed tomatoes0.5 cup · 144g
- oilextra-virgin olive oil2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano0.5 tsp · 0.3g
- over cheesefreshly ground black pepper0.25 tsp · 1.1g
- post bake6 leaves fresh basil