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Copycat Home Run Inn Chicago Pizza
MissMcMom · food.com · 2009 · Original
Style not identified
DietVegetarian. Not vegan: shredded low moisture part-skim mozzarella cheese.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse.
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
n/a
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourall-purpose flour2 cup · 250g
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1 tsp · 3g
- saltsalt1 tsp · 6g
- oilcorn oil1/3 cup · 72.7g
- sauce tomato1 can diced tomatoes397g
- cheese mozzarellashredded low moisture part-skim mozzarella cheese12 oz · 340g
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
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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