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Miss Lorena's Homemade Thick Crust Italian Pizza
Jenny M · food.com · 2002 · Original
Style not identified
DietNot vegetarian: ham, pepperoni.
Against 5,130 pizza recipes
59% hydration: drier than 77% 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
1200g
Water
711g
Hydration
59.3%
Salt
0.5%
Yeast
n/a
Oil
3.4%
Sauce
794g
Cheese
113g
Dough weight
1970g
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (8)
- yeast1 package fast rising yeastn/a
- waterwater3 cup · 711g
- flourflour6 cup · 1200g
- oiloil2 tbsp · 27.2g
- sauce tomato2 cans whole tomatoes794g
- saltsalt1 tsp · 6g
- sugarbrown sugar1 tbsp · 12.5g
- cheese mozzarellamozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- over cheeseoregano1 tbsp · 1.5g
- over cheeseham
- over cheesepineapple
- over cheesepepperoni
- over cheesegreen pepper
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