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Sauerkraut Kraut Pizza
Tim_John · 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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
836g
Cheese
397g
Dough weight
1g
Process
Bake temp
500°F / 260°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatodiced tomatoes14.5 oz · 411.1g
- sauce tomatopizza sauce15 oz · 425.3g
- cheese mozzarellashredded mozzarella cheese12 oz · 340.2g
- cheese otherparmesan cheese0.5 cup · 56.5g
- saltsalt0.125 tsp · 0.8g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesauerkraut10 oz · 283.5g
- over cheeseprepared pizza crust or 19 ounces boboli Italian bread10 oz · 283.5g
- over cheesepork sausage1.25 lb · 567g
- over cheesechopped onion1 cup · 200g
- over cheesefennel seed1 tsp · 4.2g
- over cheeseoregano1 tsp · 0.5g
- over cheesebasil1 tsp · 0.5g
- over cheese1 large garlic clove
- over cheesepepper0.125 tsp · 0.5g