Pizza Brotchen
NancyAnne · food.com · 2014 · Original
Style not identified
DietNot vegetarian: bacon bits or 100 g bacon bits.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
300g
Liquid, as water
66g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
15.1%
Sauce
n/a
Cheese
100g
Dough weight
670g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour or 300 g flour2 1/3 cup · 300g
- cheese mozzarellashredded mozzarella cheese or 100 g provolone cheese1 cup · 100g
- dairy doughyogurt cheese or 250 g plain Greek yogurt1 cup · 250g
- dairy doughmilk or 75 g milk5 tbsp · 75g
- oiloil3 tbsp · 40.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder or 11 g baking powder2 tsp · 11g
- over cheesebacon bits or 100 g bacon bits2.9 oz · 100g
- over cheese1 can French-fried onions or 85 g French-fried onions85g
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.