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Basic Cheese Pizza
Gohogsgirl · food.com · 2006 · 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
381g
Water
237g
Hydration
62.2%
Salt
0.8%
Yeast
1.86%
Oil
3.6%
Sauce
153g
Cheese
113g
Dough weight
646g
Process
Bake temp
500°F / 260°C
Bake time
11-13 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- yeastdry yeast0.25 oz · 7.1g
- waterwater1 cup · 237g
- sugarsugar1 tsp · 4.2g
- flourbread flour3 cup · 381g
- saltsalt0.5 tsp · 3g
- oilolive oil1 tbsp · 13.6g
- sauce tomatotomato puree0.5 cup · 122.5g
- sauce tomatotomato paste2 tbsp · 30.6g
- cheese mozzarellafresh mozzarella cheese4 oz · 113.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic clove
- post bakefresh basil1 tbsp · 1.5g