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Pizza With Yorkshire Crust
michEgan · food.com · 2004 · 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
200g
Water
—
Hydration
—
Salt
2.3%
Yeast
—
Oil
13.6%
Sauce
227g
Cheese
284g
Dough weight
432g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- dairy doughmilk1 cup · 200g
- flourflour1 cup · 200g
- saltsalt0.5 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarella8 -10 ounces mozzarella cheese8 oz · 283.5g
- sauce tomatotomato sauce or 8 ounces pizza sauce8 oz · 226.8g
- cheese otherparmesan cheese—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter0.25 cup · 56.8g
- over cheese2 eggs
- over cheese2 -4 teaspoons wheat germ2 tsp · 8.4g
- over cheese1 small onion
- over cheese1 clove garlic
- over cheeseoregano0.5 tsp · 0.3g