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Chicken Pizzaiola with Mozzarella and Pepperoni
Unknown · americastestkitchen.com · 2009 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
735g
Cheese
226g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatotomato sauce3 cup · 735g
- cheese othergrated Parmesan cheese1 cup · 113g
- saltSalt and ground black pepper—
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 boneless
- over cheese20 slices pepperoni56.7g