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Pizza casera de pollo con salsa barbacoa y champiñones, receta sencilla
Pakus · directoalpaladar.com · 2012 · Original
Style not identified
DietNot vegetarian: pechuga de pollo.
Against 5,130 pizza recipes
50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
125g
Hydration
50.0%
Salt
n/a
Yeast
1.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
378g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourHarina de fuerza250g
- waterAgua125g
- saltSaln/a
- yeast3g Levadura seca de panadería3g
- oilAceite de oliva virgen extran/a
- cheese mozzarellaMozzarella frescan/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSalsa de tomate
- over cheese3 Pechuga de pollo
- over cheeseSalsa Barbacoa
- over cheese1 Cebolla
- over cheeseChampiñones
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