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Pepperoni Pan Pizza
CookingONTheSide · food.com · 2007 · 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
550g
Water
237g
Hydration
43.1%
Salt
1.4%
Yeast
1.29%
Oil
2.5%
Sauce
581g
Cheese
622g
Dough weight
815g
Process
Bake temp
500°F / 260°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Ingredients (10)
- flour2 3/4-3 cups flour2.75 cup · 550g
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilvegetable oil1 tbsp · 13.6g
- sauce tomato1 can diced tomatoes411.1g
- sauce tomato1 can tomato paste170.1g
- saltsalt1 tsp · 6g
- cheese mozzarellashredded mozzarella cheese5 cup · 565g
- cheese othergrated parmesan cheese0.25 cup · 28.3g
- cheese othergrated romano cheese0.25 cup · 28.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil0.5 tsp · 0.3g
- over cheeseoregano0.5 tsp · 0.3g
- over cheesemarjoram0.5 tsp · 2.1g
- over cheesethyme0.5 tsp · 2.1g
- over cheesegarlic powder0.25 tsp · 1.1g
- over cheesepepper0.25 tsp · 1.1g
- over cheese1 package sliced pepperoni99.2g