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Popover Pizza
breezermom · food.com · 2010 · 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
125g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
10.9%
Sauce
400g
Cheese
396g
Dough weight
339g
Process
Bake temp
500°F / 260°C
Bake time
3-3 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomatospaghetti sauce with mushrooms2 cup · 400g
- cheese mozzarellamozzarella cheese3 cup · 339g
- dairy doughmilk1 cup · 200g
- oilvegetable oil1 tbsp · 13.6g
- flourall-purpose flour1 cup · 125g
- cheese otherparmesan cheese0.5 cup · 56.5g
- sauce tomatocrushed red pepper flakes—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseground beef0.3333333333333333 lb · 151.2g
- over cheeseItalian sausage0.3333333333333333 lb · 151.2g
- over cheesepepperoni0.3333333333333333 lb · 151.2g
- over cheese1 medium onion
- over cheesearlic clove
- over cheesechablis or 1/3 cup other dry white wine0.3333333333333333 cup · 66.7g
- over cheese2 large eggs