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Pizza Pockets
Pamela · food.com · 1999 · Original
Style not identified
DietNot vegetarian: pepperoni or 1/2 cup ham.
Against 5,130 pizza recipes
56% hydration: drier than 82% 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
500g
Water
282g
Hydration
56.4%
Salt
1.8%
Yeast
1.90%
Oil
5.4%
Sauce
82g
Cheese
170g
Dough weight
828g
Process
Bake temp
n/a
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourflour2 1/2 cup · 500g
- yeastyeast2 1/4 tsp · 9.5g
- saltsalt1 tsp · 6g
- waterwater1 cup · 237g
- oilcooking oil2 tbsp · 27.2g
- sauce tomato2 medium tomatoesn/a
- sauce tomatotomato paste1/3 cup · 81.7g
- cheese othercheese1 1/2 cup · 170g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni or 1/2 cup ham1/2 cup · 75g
- over cheeseonion1 cup · 200g
- over cheesegreen pepper1/2 cup · 100g
- over cheesebasil1 tsp · 0.5g
- over cheesethyme1/2 tsp · 2.1g
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