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Two 12-Inch Good and Easy Pepperoni Pizzas
KerfuffleUponWincle · 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
500g
Water
237g
Hydration
47.4%
Salt
1.5%
Yeast
1.42%
Oil
5.4%
Sauce
227g
Cheese
255g
Dough weight
783g
Process
Bake temp
500°F / 260°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastactive dry yeast0.25 oz · 7.1g
- waterwarm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourflour2.5 cup · 500g
- sauce tomato1 can tomato sauce226.8g
- cheese otherparmesan cheese1 oz · 28.4g
- cheese mozzarellamozzarella cheese8 oz · 226.8g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped onion0.5 cup · 100g
- over cheesedried oregano2 tsp · 1g
- over cheese1/4-1/2 teaspoon minced garlic0.25 tsp · 1.1g
- over cheesepepper0.125 tsp · 0.5g
- over cheesepepperoni4 oz · 113.4g