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Pizza Bread
Chef Curt · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
227g
Cheese
340g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato2 cans tomato paste226.8g
- cheese mozzarellasliced mozzarella cheese6 oz · 170.1g
- cheese othersliced provolone cheese6 oz · 170.1g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 loaf Italian bread
- over cheesesliced pepperoni1 lb · 453.6g
- over cheesesliced mushrooms6 oz · 170.1g
- over cheesereen pepper
- over cheese1 small onion