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Spiral Pepperoni Pizza Bake
CookingONTheSide · food.com · 2007 · 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
425g
Cheese
283g
Dough weight
5g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (7)
- saltsalt0.5 tsp · 3g
- sauce tomato1 can pizza sauce425.3g
- saltgarlic salt0.25 tsp · 1.5g
- egg dough1 egg—
- cheese otherparmesan cheese0.25 cup · 28.3g
- cheese otherromano cheese0.25 cup · 28.3g
- cheese mozzarellapart-skim mozzarella cheese2 cup · 226g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package spiral shaped pasta226.8g
- over cheeseground beef1 lb · 453.6g
- over cheese1 medium onion
- over cheesepepper0.25 tsp · 1.1g
- over cheeseitalian seasoning0.25 tsp · 1.1g
- over cheesefresh parsley1 tsp · 0.5g
- over cheesehalf-and-half1 cup · 200g
- over cheese1 package pepperoni42.5g