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Neffy's Spicy Italian Pizza
Chef Neff · food.com · 2010 · 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
500g
Water
237g
Hydration
47.4%
Salt
0.3%
Yeast
1.50%
Oil
1.4%
Sauce
—
Cheese
339g
Dough weight
753g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeastactive dry yeast2.5 tsp · 7.5g
- flourflour2.5 cup · 500g
- oilextra virgin olive oil0.5 tbsp · 6.8g
- saltsalt0.25 tsp · 1.5g
- sugarsugar—
- sauce tomatopizza sauce—
- cheese mozzarellamozzarella cheese3 cup · 339g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 slices genoa salami
- over cheese24 slices pepperoni
- over cheesesausage1 cup · 150g
- over cheeseyellow onion1 cup · 200g
- over cheesemushroom1 cup · 200g
- over cheesejalapeno pepper0.5 cup · 100g