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New England Bar Pizza with Baked Beans and Salami
americastestkitchen.com · 2014 · Original
Style not identified
DietNot vegetarian: sliced deli salami. Reviewed: deli salami; cheddar.
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
226g
Dough weight
444g
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
- 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 oregano1/2 tsp · 0.3g
- over cheesepepper0.1 tsp · 0.5g
- over cheesered pepper flakes0.1 tsp · 0.5g
- over cheesesliced deli salami3 oz · 85g
- over cheesebaked beans1 cup · 200g
- over cheesechopped onion1/4 cup · 50g
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