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Pepperoni Pan Pizza
Unknown · americastestkitchen.com · 2011 · 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
331g
Water
—
Hydration
—
Salt
0.9%
Yeast
—
Oil
32.9%
Sauce
327g
Cheese
339g
Dough weight
601g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- oilolive oil0.5 cup · 109g
- dairy doughskim milk plus 2 additional tablespoons0.75 cup · 150g
- sugarsugar2 tsp · 8.4g
- flourall-purpose flour2.3333333333333335 cup · 331g
- yeast1 package instant yeast—
- salttable salt0.5 tsp · 3g
- sauce tomatotomato sauce1.3333333333333333 cup · 326.7g
- cheese mozzarellashredded part-skim mozzarella cheese3 cup · 339g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package sliced pepperoni