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Unknown · americastestkitchen.com · 2023 · 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
259g
Water
170g
Hydration
65.6%
Salt
2.9%
Yeast
1.62%
Oil
5.3%
Sauce
—
Cheese
127g
Dough weight
459g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- oilVegetable oil spray—
- water¾ cup ice water0.75 cup · 170g
- oilextra-virgin olive oil1 tbsp · 13.6g
- flourbread flour1.667 cup · 259g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- sugarsugar1 tsp · 4.2g
- salttable salt1 tsp · 6g
- flourAll-purpose flour—
- sauce tomato1 can whole peeled tomatoes—
- salt¼ teaspoon table salt0.25 tsp · 1.5g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- cheese other¼ cup grated Parmesan cheese0.25 cup · 14g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- over cheese½ teaspoon red wine vinegar0.5 tsp · 2.1g
- over cheese½ teaspoon dried oregano0.5 tsp · 0.3g
- over cheese⅛ teaspoon pepper0.125 tsp · 0.5g