Pizza Babka

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Bake details not stated on the source page.

Ingredients (10)

• flourbread flour2 1/4 cup · 350g
• yeastinstant or rapid-rise yeast1 1/2 tsp · 6.3g
• dairy dough½ cup whole milk1/2 cup · 100g
• sugarsugar1 tbsp · 12.5g
• salt½ teaspoon table salt1/2 tsp · 3g
• oilextra-virgin olive oil3 tbsp · 40.8g
• sauce tomato½ cup tomato paste1/2 cup · 123g
• cheese otherprovolone piccante6 oz · 170g
• cheese otherPecorino Romano cheese1 1/2 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 oregano1/2 tsp · 0.3g
• over cheese¼ teaspoon red pepper flakes1/4 tsp · 1.1g
• over cheesered wine vinegar1 tsp · 4.2g
• post bake½ cup chopped fresh basil1/2 cup · 12g