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Pizza Pot Pie
Vicki in CT · 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
340g
Cheese
509g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
30-35 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatospaghetti sauce12 oz · 340.2g
- cheese mozzarellamozzarella cheese3 cup · 339g
- egg dough1 egg—
- cheese otherparmesan cheese1 cup · 113g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausage2 lb · 907.2g
- over cheeserefrigerated pillsbury classic prepared pizza crust13.875 oz · 393.4g