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Pepperoni Pizza Puffs
The Milocat · food.com · 2011 · 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
150g
Water
—
Hydration
—
Salt
1.0%
Yeast
—
Oil
—
Sauce
100g
Cheese
141g
Dough weight
302g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourflour0.75 cup · 150g
- saltsalt0.25 tsp · 1.5g
- dairy doughwhole milk0.75 cup · 150g
- egg dough1 egg—
- cheese mozzarellamozzarella cheese1 cup · 113g
- cheese otherparmesan cheese0.25 cup · 28.3g
- sauce tomatopizza sauce0.5 cup · 100g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder0.75 tsp · 3.2g
- over cheeseitalian seasoning1 tbsp · 12.5g
- over cheesepepperoni1 cup · 150g