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Two 12-Inch Good and Easy Pepperoni Pizzas
KerfuffleUponWincle · food.com · 2007 · Original
Style not identified
DietNot vegetarian: 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
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
n/a
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastactive dry yeast1/4 oz · 7.1g
- waterwarm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourflour2 1/2 cup · 500g
- sauce tomato1 can tomato sauce227g
- cheese otherparmesan cheese1 oz · 28.3g
- cheese mozzarellamozzarella cheese8 oz · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped onion1/2 cup · 100g
- over cheesedried oregano2 tsp · 1g
- over cheese1/4-1/2 teaspoon minced garlic1/4 tsp · 1.1g
- over cheesepepper0.1 tsp · 0.5g
- over cheesepepperoni4 oz · 113g
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