Pepperoni pizza
Lorraine Pascale · bbc.co.uk · 2015 · Original
Style not identified
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
4961g
Hydration
n/a
Salt
3.0%
Yeast
2.33%
Oil
13.6%
Sauce
2835g
Cheese
200g
Dough weight
5318g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour/10½oz strong white flour300 oz · 300g
- yeast1x 7g sachet fast-action yeast7g
- saltsalt1 1/2 tsp · 9g
- water/6fl oz warm water175 oz · 4961g
- oilextra virgin olive oil3 tbsp · 40.8g
- sauce tomato/3½fl oz passata100 oz · 2835g
- cheese mozzarella/7oz mozzarella200g
- oildrizzle extra virgin olive oiln/a
- saltsalt and freshly ground black peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 roasted red pepper200g
- over cheese/7oz pepperoni200g
- post bakefew sprigs fresh basil leaves
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