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Pepperoni pizza
Lorraine Pascale · bbc.co.uk · 2015 · 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
300g
Water
4961g
Hydration
—
Salt
3.0%
Yeast
2.33%
Oil
13.6%
Sauce
2835g
Cheese
200g
Dough weight
5318g
Process
Bake temp
464°F / 240°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour/10½oz strong white flour300 oz · 300g
- yeast1x 7g sachet fast-action yeast7g
- saltsalt1.5 tsp · 9g
- water/6fl oz warm water175 oz · 4961.3g
- oilextra virgin olive oil3 tbsp · 40.8g
- sauce tomato/3½fl oz passata100 oz · 2835g
- cheese mozzarella/7oz mozzarella200g
- oildrizzle extra virgin olive oil—
- saltsalt and freshly ground black pepper—
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