Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (12)

• yeast1 package active dry yeast7.1g
• waterwater0.5 cup · 118.5g
• dairy doughwarm milk0.75 cup · 150g
• oilolive oil2 tbsp · 27.2g
• saltsalt1.5 tsp · 9g
• sugarsugar1 tsp · 4.2g
• flour3 -3 1/4 cups flour3 cup · 384g
• cheese otherlow-fat small-curd cottage cheese15 oz · 425.3g
• cheese othergrated parmesan cheese0.5 cup · 56.5g
• oiladditional olive oil or vegetable oil—
• saltgarlic salt0.5 tsp · 3g
• sauce tomatopizza sauce1.5 cup · 300g

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesebulk Italian sausage1 lb · 453.6g
• over cheesefrozen chopped spinach10 oz · 283.5g
• over cheesefresh parsley1 tbsp · 1.5g
• over cheesepepper0.125 tsp · 0.5g
• over cheesecornmeal2 tbsp · 25g
• over cheesemushroom
• over cheeseonion