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Pizza Chena: "pizza Rustica"
quotFoodThe Way To · food.com · 2009 · 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
625g
Water
479g
Hydration
76.6%
Salt
2.9%
Yeast
1.14%
Oil
5.1%
Sauce
—
Cheese
680g
Dough weight
1173g
Process
Bake temp
500°F / 260°C
Bake time
5-10 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 · 453.6g
- cheese mozzarellamozzarella cheese0.5 lb · 226.8g
- egg dough1 dozen egg—
- 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 sausage0.5 lb · 226.8g
- over cheesecapocollo ham0.5 lb · 226.8g
- over cheesegenoa salami0.3333333333333333 lb · 151.2g
- over cheesepepperoni0.3333333333333333 lb · 151.2g
- over cheeseminced fresh flat leaf parsley0.3333333333333333 cup · 8g
- over cheese15 -20 cranks fresh ground black pepper