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Best Pizza Recipe
stevanwhite · food.com · 2018 · 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
252g
Water
565g
Hydration
—
Salt
1.5%
Yeast
2.50%
Oil
5.4%
Sauce
170g
Cheese
—
Dough weight
847g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeastyeast1.5 tsp · 6.3g
- flourall-purpose flour0.875 cup · 109.4g
- flourbread flour1.125 cup · 142.9g
- saltsalt0.5 tsp · 3g
- sugarsugar0.5 tsp · 2.1g
- sugarhoney0.5 tsp · 2.1g
- oilolive oil1 tbsp · 13.6g
- sauce tomato1 roma tomato—
- waterwater1.75 cup · 414.8g
- sauce tomato1 can tomato paste170.1g
- sugarbrown sugar0.5 tsp · 2.1g
- cheese otherparmesan cheese1 tbsp
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder0.25 tsp · 1.1g
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesered wine vinegar1 tbsp · 12.5g
- over cheeseof minced garlic2 tsp · 8.4g
- over cheesesweet basil0.5 tsp · 0.3g
- over cheeseoregano0.25 tsp · 0.1g
- over cheesedried onion1 tsp · 4.2g
- over cheesethyme0.25 tsp · 1.1g
- over cheeseparsley0.125 tsp · 0.1g
- over cheesepepper0.125 tsp · 0.5g
- over cheeseketchup0.5 tsp · 2.1g