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Make-Ahead Pizza
Unknown · americastestkitchen.com · 2013 · 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
567g
Water
119g
Hydration
—
Salt
1.6%
Yeast
1.68%
Oil
7.2%
Sauce
15g
Cheese
367g
Dough weight
747g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (11)
- waterwater0.5 cup · 118.5g
- oilextra virgin olive oil2 tbsp · 27.2g
- flourall-purpose flour4 cup · 567g
- yeastinstant or rapid-rise yeast2.25 tsp · 9.5g
- sugarsugar0.5 tsp · 2.1g
- saltsalt1.5 tsp · 9g
- sauce tomato1 can diced tomatoes—
- oilextra-virgin olive oil1 tbsp · 13.6g
- sauce tomatotomato paste1 tbsp · 15.3g
- cheese mozzarellashredded mozzarella cheese3 cup · 339g
- cheese otherParmesan cheese0.25 cup · 28.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehalf-and-half1.5 cup · 300g
- over cheesecornstarch0.25 cup · 28g
- over cheesebaking powder0.5 tsp · 2.1g
- over cheesearlic cloves
- over cheesedried basil1 tbsp · 1.5g
- over cheesedried oregano1 tsp · 0.5g
- over cheesered pepper flakes0.25 tsp · 1.1g