PIZZA VELOCE IN PADELLA
Valeria Ciccotti · blog.giallozafferano.it · 2021 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: q.b. mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 58% hydration: drier than 79% 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: 58%) · 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
450g
Water
260g
Hydration
57.8%
Salt
n/a
Yeast
n/a
Oil
11.1%
Sauce
n/a
Cheese
n/a
Dough weight
760g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourfarina 00450g
- wateracqua260g
- yeast1 bustina lievito istantaneo per preparazioni salaten/a
- oilolio extravergine d'oliva50g
- saltsalen/a
- cheese mozzarellaq.b. mozzarellan/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseq.b. pomodorini ciliegino
- over cheesebasilico
- over cheeseorigano
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 58% hydration and 0.0% 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 58% 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.