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Made from Scratch Pizza
Air Force Mama · food.com · 2015 · 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
656g
Water
356g
Hydration
54.2%
Salt
1.8%
Yeast
1.60%
Oil
10.4%
Sauce
397g
Cheese
—
Dough weight
1117g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (11)
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can tomato sauce226.8g
- sauce tomato1 can tomato paste170.1g
- cheese othergrated parmesan cheese2 tbsp
- yeastyeast2.5 tsp · 10.5g
- waterwarm water1.5 cup · 355.5g
- saltsalt1.5 tsp · 9g
- oiloil3 tbsp · 40.8g
- sugarsugar1 tbsp · 12.5g
- flourwhite flour2 cup · 400g
- flourwhole wheat flour2 cup · 256g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheeseonion powder1 tbsp · 12.5g
- over cheesedried celery flakes2 tbsp · 25g
- over cheesegranulated garlic powder0.5 tsp · 2.1g
- over cheesedried basil1 tsp · 0.5g
- over cheesedried oregano1 tsp · 0.5g
- over cheeseblack pepper0.25 tsp · 1.1g
- over cheese1 small bay leaf