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Pizzaghetti
KatyMomma · food.com · 2009 · 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
948g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
680g
Cheese
—
Dough weight
975g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can petite diced tomatoes453.6g
- sauce tomato2 cans tomato sauce226.8g
- oilolive oil2 tbsp · 27.2g
- waterwater4 cup · 948g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegreen olives0.5 cup · 100g
- over cheeseblack olives0.5 cup · 100g
- over cheesesliced mushrooms0.5 cup · 100g
- over cheesethin spaghetti noodles8 oz · 226.8g
- over cheesehamburger meat1 lb · 453.6g