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Pepperoni Pizza Chili
Tabby Bartley · food.com · 2008 · 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
356g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
1063g
Cheese
—
Dough weight
362g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato1 can pizza sauce425.3g
- sauce tomato1 can stewed tomatoes411.1g
- sauce tomato1 can tomato sauce226.8g
- waterwater1.5 cup · 355.5g
- saltsalt1 tsp · 6g
- cheese mozzarellashredded mozzarella cheese—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseground beef2 lb · 907.2g
- over cheese1 can kidney beans453.6g
- over cheese1 package sliced pepperoni99.2g
- over cheesechopped green pepper0.5 cup · 100g
- over cheeseitalian seasoning1 tsp · 4.2g