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Pizza Pockets
Pamela · food.com · 1999 · 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
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
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourflour2.5 cup · 500g
- yeastyeast2.25 tsp · 9.5g
- saltsalt1 tsp · 6g
- waterwater1 cup · 237g
- oilcooking oil2 tbsp · 27.2g
- sauce tomato2 medium tomatoes—
- sauce tomatotomato paste0.3333333333333333 cup · 81.7g
- cheese othercheese1.5 cup · 169.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni or 1/2 cup ham0.5 cup · 75g
- over cheeseonion1 cup · 200g
- over cheesegreen pepper0.5 cup · 100g
- over cheesebasil1 tsp · 0.5g
- over cheesethyme0.5 tsp · 2.1g