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In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce
Galley Wench · 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
119g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
2381g
Cheese
75g
Dough weight
195g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomato1 can crushed tomatoes793.8g
- sauce tomato1 can diced tomatoes793.8g
- sauce tomato1 can tomato puree793.8g
- waterwater0.5 cup · 118.5g
- saltsalt1.5 tsp · 9g
- sugarsugar1 tbsp · 12.5g
- cheese othergrated parmesan cheese or 2/3 cup romano cheese0.6666666666666666 cup · 75.3g
- oilolive oil0.25 cup · 54.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered wine1 cup · 200g
- over cheeseMcCormick's Montreal Brand steak seasoning1 tsp · 4.2g
- over cheeseoregano1 tsp · 0.5g
- over cheesebasil1 tsp · 0.5g
- over cheesesweet onion1 cup · 200g
- over cheesearlic cloves
- over cheesesweet Italian sausage1.5 lb · 680.4g