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One-Hour Pizza
Unknown · americastestkitchen.com · 2018 · 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
293g
Water
142g
Hydration
48.5%
Salt
2.0%
Yeast
2.87%
Oil
7.0%
Sauce
—
Cheese
28g
Dough weight
650g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourbread flour1.3333333333333333 cup · 208g
- floursemolina flour0.5 cup · 85g
- yeastinstant or rapid-rise yeast2 tsp · 8.4g
- sugarsugar2 tsp · 8.4g
- waterplus 2 tablespoons warm water0.5 cup · 142g
- saltsalt1 tsp · 6g
- oilVegetable oil spray—
- flourall-purpose flour—
- sauce tomato1 can whole peeled tomatoes—
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese otherParmesan cheese1 oz · 28g
- dairy doughwhole-milk mozzarella6 oz · 170g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemild lager0.25 cup · 57g
- over cheesedistilled white vinegar2 tsp · 8.4g
- over cheese3 anchovy fillets
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepper0.25 tsp · 1.1g
- over cheesered pepper flakes0.125 tsp · 0.5g