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Pop-Up Pizza
Bekah · food.com · 2000 · Original
Style not identified
DietNot vegetarian: hamburger.
Against 5,130 pizza recipes
59% hydration: drier than 77% 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.
Flour
200g
Water
119g
Hydration
59.3%
Salt
1.5%
Yeast
n/a
Oil
6.8%
Sauce
36g
Cheese
255g
Dough weight
535g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (10)
- salt1 dash saltn/a
- waterwater1/2 cup · 119g
- sauce tomatohot pepper sauce0.1 tsp · 0.5g
- sauce tomato1 packet spaghetti sauce mix35.4g
- dairy doughmilk1 cup · 200g
- flourflour1 cup · 200g
- oiloil1 tbsp · 13.6g
- saltsalt1/2 tsp · 3g
- cheese mozzarellamonterey jack cheese or 7 ounces mozzarella cheese7 oz · 198g
- cheese otherparmesan cheese1/2 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesehamburger1 1/2 lb · 680g
- over cheeseonion1 cup · 200g
- over cheesegreen pepper1 cup · 200g
- over cheesearlic clove
- over cheeseoregano1/2 tsp · 0.3g
- over cheese2 eggs
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 1.5% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 59% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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