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New England Bar Pizza
Unknown · americastestkitchen.com · 2014 · 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
236g
Water
158g
Hydration
67.0%
Salt
2.5%
Yeast
1.78%
Oil
10.6%
Sauce
—
Cheese
113g
Dough weight
557g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour1.6666666666666663 cup · 236g
- sugarsugar1 tbsp · 12.5g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwater0.6666666666666666 cup · 158g
- saltsalt0.75 tsp · 4.5g
- sauce tomato1 can can diced tomatoes—
- 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 oregano0.5 tsp · 0.3g
- over cheesepepper0.125 tsp · 0.5g
- over cheesered pepper flakes0.125 tsp · 0.5g