← All pizzas
New England Bar Pizza with Baked Beans and Salami
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
226g
Dough weight
444g
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
- cheese mozzarellawhole-milk mozzarella cheese4 oz · 113g
- oilextra-virgin olive oil1 tbsp · 13.6g
Toppings (6)
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
- over cheesesliced deli salami3 oz · 85g
- over cheesebaked beans1 cup · 200g
- over cheesechopped onion0.25 cup · 50g