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Penne Pasta Pizza
Rhodes Bake-N-Serv · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
254g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoprepared thick pasta sauce1 cup · 200g
- cheese mozzarellagrated mozzarella cheese2 cup · 226g
- cheese othergrated fresh parmesan cheese0.25 cup · 28.3g
- oilolive oil—
- saltgarlic salt—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 rhodes dinner rolls or 1 loaf rhodes bread dough
- over cheesecooked penne pasta3 cup · 600g
- over cheeseground beef1 cup · 200g