South Pacific Sheet-Pan Pizza
americastestkitchen.com · 2007 · Original
Pan Pizzainferred from the title
DietNot vegetarian: thinly sliced deli ham. Reviewed: deli ham; mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 59% hydration: drier than 78% of the 1,480 doughs that parse.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 59%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
709g
Water
415g
Hydration
58.5%
Salt
1.7%
Yeast
n/a
Oil
19.2%
Sauce
31g
Cheese
509g
Dough weight
1285g
Process
Bake details not stated on the source page.
Ingredients (11)
- oilextra-virgin olive oil1/2 cup · 109g
- waterwater1 3/4 cup · 415g
- sugarsugar1 tbsp · 12.5g
- flourall-purpose flour5 cup · 709g
- yeast2 envelopes instant or rapid-rise yeastn/a
- saltsalt2 tsp · 12g
- oilextra virgin olive oil2 tbsp · 27.2g
- sauce tomatotomato paste2 tbsp · 30.6g
- sauce tomato1 can crushed tomatoesn/a
- cheese othergrated Parmesan cheese1 1/2 cup · 170g
- cheese mozzarellashredded mozzarella cheese3 cup · 339g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesedried oregano1 1/2 tsp · 0.8g
- over cheesered pepper flakes1/4 tsp · 1.1g
- post bakechopped fresh basil2 tbsp · 3g
- over cheesethinly sliced deli ham8 oz · 227g
- over cheese2 cans pineapple tidbits
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- See what hydration doesWhere 59% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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