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Pizza Babka
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
350g
Water
5g
Hydration
—
Salt
0.9%
Yeast
1.80%
Oil
11.7%
Sauce
123g
Cheese
213g
Dough weight
518g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourbread flour2.25 cup · 350g
- yeastinstant or rapid-rise yeast1.5 tsp · 6.3g
- dairy dough½ cup whole milk0.5 cup · 100g
- sugarsugar1 tbsp · 12.5g
- salt½ teaspoon table salt0.5 tsp · 3g
- oilextra-virgin olive oil3 tbsp · 40.8g
- sauce tomato½ cup tomato paste0.5 cup · 122.5g
- cheese otherprovolone piccante6 oz · 170g
- cheese otherPecorino Romano cheese1.5 oz · 43g
- water1 large egg with 1 teaspoon water1 tsp · 5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large eggs
- over cheeseunsalted butter6 tbsp · 108g
- over cheesearlic cloves
- over cheese½ teaspoon dried oregano0.5 tsp · 0.3g
- over cheese¼ teaspoon red pepper flakes0.25 tsp · 1.1g
- over cheesered wine vinegar1 tsp · 4.2g
- post bake½ cup chopped fresh basil0.5 cup · 12g