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Breakfast Pizza
Sandra - · food.com · 2007 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
113g
Dough weight
280g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- cheese othershredded cheese1 cup · 113g
- dairy doughnonfat milk0.25 cup · 50g
- saltsalt0.5 tsp · 3g
- egg doughegg substitute8 oz · 226.8g
- cheese otherfresh grated parmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserefrigerated reduced-fat crescent rolls8 oz · 226.8g
- over cheeseturkey sausage12 oz · 340.2g
- over cheesefrozen hash brown potatoes1 cup · 200g
- over cheesepepper0.125 tsp · 0.5g