Pizza With Yorkshire Crust
michEgan · food.com · 2004 · Original
Style not identified
DietVegetarian. Not vegan: milk, mozzarella cheese, parmesan cheese and 2 more. Reviewed: milk; eggs; cheese.
Against 5,130 pizza recipes
88% hydration: wetter than 92% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
200g
Liquid, as water
176g
Hydration
88.0%
Salt
2.3%
Yeast
n/a
Oil
13.6%
Sauce
227g
Cheese
284g
Dough weight
432g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (7)
- dairy doughmilk1 cup · 200g
- flourflour1 cup · 200g
- saltsalt1/2 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarella8 -10 ounces mozzarella cheese8 oz · 284g
- sauce tomatotomato sauce or 8 ounces pizza sauce8 oz · 227g
- cheese otherparmesan cheesen/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1/4 cup · 56.8g
- over cheese2 eggs
- over cheese2 -4 teaspoons wheat germ2 tsp · 8.4g
- over cheese1 small onion
- over cheese1 clove garlic
- over cheeseoregano1/2 tsp · 0.3g
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