← All pizzas
Pizza Chena: "pizza Rustica"
quotFoodThe Way To · food.com · 2009 · Original
Style not identified
DietNot vegetarian: fresh hot italian sausage, capocollo ham, genoa salami and 1 more. Reviewed: sausage; ham; salami; pepperoni.
Against 5,130 pizza recipes
77% hydration: wetter than 78% 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.
Flour
625g
Water
479g
Hydration
76.6%
Salt
2.9%
Yeast
1.14%
Oil
5.1%
Sauce
n/a
Cheese
680g
Dough weight
1173g
Process
Bake temp
n/a
Bake time
60 to 75 min
Oven
home standard
Surface
stone
Ingredients (10)
- waterwarm water2 cup · 474g
- yeast1 packet active dry yeast7.1g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 tbsp · 18g
- flour5 -6 cups all-purpose flour5 cup · 625g
- oilolive oil2 tbsp · 27.2g
- cheese otherfresh basket cheese1 lb · 454g
- cheese mozzarellamozzarella cheese1/2 lb · 227g
- egg dough1 dozen eggn/a
- water1 egg beaten with 1 teaspoon water for egg wash1 tsp · 5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh hot Italian sausage1/2 lb · 227g
- over cheesecapocollo ham1/2 lb · 227g
- over cheesegenoa salami1/3 lb · 151g
- over cheesepepperoni1/3 lb · 151g
- over cheeseminced fresh flat leaf parsley1/3 cup · 8g
- over cheese15 -20 cranks fresh ground black pepper
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 77% hydration and 2.9% salt, then set your own flour weight and ball count.
- 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 doesWhere 77% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.