Pizza al tegamino
Loti64 · blog.giallozafferano.it · 2018 · Original
DietVegetarian. Not vegan: q.b. mozzarella ben sgocciolata.
Against 5,130 pizza recipes
Pan Pizza style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 50%) · 450 to 550°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
250g
Hydration
50.0%
Salt
1.0%
Yeast
1.20%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
771g
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourfarina w 260500g
- waterAcqua250 ml · 250g
- saltSale fino5g
- oilOlio extravergine d'oliva10g
- yeastLievito di birra fresco6g
- sauce tomatoq.b. passata di pomodorno oppure pomodori pelatin/a
- cheese mozzarellaq.b. mozzarella ben sgocciolatan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepadellino in ferro o alluminio
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 1.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
Or browse all 5130 pizza recipes.