PIZZA IN PADELLA
Allacciate il Grembiule · blog.giallozafferano.it · 2020 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 60% hydration: drier than 72% of the 1,480 doughs that parse.
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: 60%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
360g
Hydration
60.0%
Salt
1.3%
Yeast
n/a
Oil
9.1%
Sauce
400g
Cheese
200g
Dough weight
1022g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourfarina 00600g
- wateracqua360 ml · 360g
- yeast1 bustina lievito istantaneo per preparazioni salaten/a
- saltsale8g
- cheese mozzarellamozzarella200g
- sauce tomatopassata di pomodoro400 ml · 400g
- oil4 cucchiai olio extravergine d'oliva4 tbsp · 54.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseorigano
- over cheese1 spicchio aglio
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 60% hydration and 1.3% 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 60% 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.