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Sunny's Style Homemade Pizza...on the Stone
dane thomas · 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
200g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
568g
Cheese
113g
Dough weight
200g
Process
Bake temp
500°F / 260°C
Bake time
13-13 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese mozzarellamozzarella cheese1 cup · 113g
- flourflour1 cup · 200g
- oil1 dash olive oil—
- sauce tomatopizza sauce1 cup · 200g
- sauce tomatocanned stewed tomatoes1 cup · 245g
- sauce tomatotomato paste0.5 cup · 122.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 basic pizza dough510.3g
- over cheesepepperoni1 cup · 150g
- over cheesecornmeal1 cup · 200g
- over cheeseoregano1 tbsp · 1.5g
- over cheesebasil1 tbsp · 1.5g