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Copycat Home Run Inn Chicago Pizza
MissMcMom · food.com · 2009 · 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
250g
Water
119g
Hydration
47.4%
Salt
2.4%
Yeast
1.20%
Oil
29.1%
Sauce
397g
Cheese
340g
Dough weight
450g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourall-purpose flour2 cup · 250g
- waterwarm water0.5 cup · 118.5g
- yeastactive dry yeast1 tsp · 3g
- saltsalt1 tsp · 6g
- oilcorn oil0.3333333333333333 cup · 72.7g
- sauce tomato1 can diced tomatoes396.9g
- cheese mozzarellashredded low moisture part-skim mozzarella cheese12 oz · 340.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepper1 tsp · 4.2g
- over cheesedry oregano flakes1 tbsp · 1.5g