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Pizza Scones
Loves2Teach · food.com · 2003 · 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
261g
Cheese
85g
Dough weight
177g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese othershredded sharp cheddar cheese0.75 cup · 85.1g
- sauce tomatodried tomatoe0.25 cup · 61.3g
- cheese othershredded parmesan cheese3 tbsp
- dairy doughbuttermilk0.75 cup · 170.3g
- oilolive oil1.5 tsp · 6.8g
- sauce tomatopizza sauce1 cup · 200g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking mix2 cup · 400g
- over cheesesliced black olives0.25 cup · 50g
- over cheesechopped salami0.25 cup · 50g
- over cheesecornmeal2 tbsp · 25g
- over cheeseonion powder0.5 tsp · 2.1g
- over cheeseitalian seasoning0.5 tsp · 2.1g
- over cheeseblack pepper0.25 tsp · 1.1g