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New England Bar Pizza
americastestkitchen.com · 2014 · Original
Style not identified
DietVegetarian. Not vegan: sharp cheddar cheese, whole-milk mozzarella.
Against 5,130 pizza recipes
67% hydration: drier than 50% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
236g
Water
158g
Hydration
67.0%
Salt
2.5%
Yeast
1.78%
Oil
10.6%
Sauce
n/a
Cheese
113g
Dough weight
557g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourall-purpose flour1 2/3 cup · 236g
- sugarsugar1 tbsp · 12.5g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwater2/3 cup · 158g
- saltsalt3/4 tsp · 4.5g
- sauce tomato1 can can diced tomatoesn/a
- cheese othersharp cheddar cheese4 oz · 113g
- dairy doughwhole-milk mozzarella4 oz · 113g
- oilextra-virgin olive oil1 tbsp · 13.6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
- over cheesepepper0.1 tsp · 0.5g
- over cheesered pepper flakes0.1 tsp · 0.5g
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