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Chicken Scallopini Pizza
Cook4_6 · food.com · 2012 · Original
Style not identified
DietNot vegetarian: chicken, prosciutto.
Against 5,130 pizza recipes
51% hydration: drier than 87% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
692g
Water
356g
Hydration
51.4%
Salt
0.4%
Yeast
1.03%
Oil
6.5%
Sauce
n/a
Cheese
113g
Dough weight
1157g
Process
Bake temp
425°F / 218°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (11)
- waterwater1 1/2 cup · 356g
- yeast2 packages dry yeast7.1g
- sugarsugar1 tsp · 4.2g
- saltsalt1/2 tsp · 3g
- flourflour2 1/2 cup · 500g
- flourwhite whole wheat flour1 1/2 cup · 192g
- dairy doughcream4 tbsp · 50g
- cheese otherparmesan cheese2 tbsp
- saltsalt and peppern/a
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellamozzarella cheese4 oz · 113g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter8 tbsp · 114g
- over cheeselemon juice4 tbsp · 50g
- over cheesewhite wine2 tbsp · 25g
- over cheesecornstarch1 tsp · 4.2g
- over cheese1/2 red onion
- over cheesechicken1 cup · 200g
- over cheeseartichokes8 oz · 227g
- over cheese3 slices prosciutto
- over cheese3 mushrooms
- over cheesecapers2 tsp · 8.4g
- over cheeseparsley2 tbsp · 3g
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