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Caprese Sheet-Pan Pizza
Unknown · americastestkitchen.com · 2022 · 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
425g
Water
316g
Hydration
74.3%
Salt
2.5%
Yeast
1.98%
Oil
12.8%
Sauce
283g
Cheese
340g
Dough weight
825g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourall-purpose flour3 cup · 425g
- yeastinstant or rapid-rise yeast2 tsp · 8.4g
- sugarsugar2 tsp · 8.4g
- waterwater1.333 cup · 315.9g
- salttable salt1 tsp · 6g
- oil¼ cup extra-virgin olive oil0.25 cup · 54.5g
- sauce tomatoassorted color cherry tomatoes10 oz · 283g
- salt½ teaspoon table salt0.5 tsp · 3g
- sugar½ teaspoon sugar0.5 tsp · 2.1g
- cheese mozzarellafresh mozzarella10 oz · 283g
- salt¼ teaspoon table salt0.25 tsp · 1.5g
- cheese other½ cup shaved Parmesan cheese0.5 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheesepesto1.25 cup · 250g
- over cheese½ teaspoon pepper0.5 tsp · 2.1g
- post bake⅓ cup torn fresh basil leaves0.333 cup · 8g
- over cheesebalsamic glaze2 tbsp · 25g