Pepperoni Pizza Puffs
The Milocat · food.com · 2011 · Original
Style not identified
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
88% hydration: wetter than 92% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
150g
Liquid, as water
132g
Hydration
88.0%
Salt
1.0%
Yeast
n/a
Oil
0%
Sauce
100g
Cheese
141g
Dough weight
302g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourflour3/4 cup · 150g
- saltsalt1/4 tsp · 1.5g
- dairy doughwhole milk3/4 cup · 150g
- egg dough1 eggn/a
- cheese mozzarellamozzarella cheese1 cup · 113g
- cheese otherparmesan cheese1/4 cup · 28.3g
- sauce tomatopizza sauce1/2 cup · 100g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder3/4 tsp · 3.2g
- over cheeseitalian seasoning1 tbsp · 12.5g
- over cheesepepperoni1 cup · 150g
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