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Stuffed Pizza Bread
Potatoes Browning · food.com · 2008 · Original
Style not identified
DietNot vegetarian: sliced pepperoni.
Against 5,130 pizza recipes
47% hydration: drier than 92% 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
1000g
Water
474g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
2.7%
Sauce
n/a
Cheese
28g
Dough weight
1527g
Process
Bake temp
n/a
Bake time
45 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- waterwarm water2 cup · 474g
- yeastyeast1/2 oz · 14.2g
- flourflour5 cup · 1000g
- saltsalt2 tsp · 12g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellashredded mozzarella cheese1/4 cup · 28.3g
- cheese otherparmesan cheesen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 chopped green peppers
- over cheesesliced pepperoni1/3 lb · 151g
- over cheeseoregano
Keep exploring
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- See what hydration doesWhere 47% 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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