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Pizza Cobbler
CookingONTheSide · 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
368g
Cheese
113g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilextra virgin olive oil1 tbsp · 13.6g
- sauce tomatotomato sauce1.5 cup · 367.5g
- cheese mozzarellamozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion1 cup · 200g
- over cheesearlic cloves
- over cheese1 package mushrooms283.5g
- over cheeseblack olives0.5 cup · 100g
- over cheesepepperoni0.6666666666666666 cup · 100g
- over cheese1 can refrigerated biscuits212.6g