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Iowa State Fair Pizza Bread
flowers22 · 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
381g
Water
—
Hydration
—
Salt
0.8%
Yeast
1.18%
Oil
7.1%
Sauce
306g
Cheese
28g
Dough weight
441g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomatotomato vegetable juice1.25 cup · 306.3g
- oilpepper olive oil2 tbsp · 27.2g
- egg dough1 egg white—
- cheese othergrated parmesan cheese0.25 cup · 28.3g
- sugarsugar2 tbsp · 25g
- saltsalt0.5 tsp · 3g
- flourbread flour3 cup · 381g
- yeastfast-rising active dry yeast1.5 tsp · 4.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil1 tbsp · 1.5g
- over cheesedried oregano1 tsp · 0.5g
- over cheesegarlic powder1 tsp · 4.2g
- over cheeseonion powder1 tsp · 4.2g