Colorado-Style Pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Process

Ingredients (13)

• waterwarm water1 cup · 237g
• yeastactive dry yeast2 1/4 tsp · 6.8g
• sugarhoney2 tbsp · 25g
• oilolive oil2 tbsp · 27.2g
• flourbread flour1 1/2 cup · 191g
• flourwhole wheat flour1 cup · 128g
• saltfine sea salt1 tsp · 6g
• sauce tomatocrushed tomatoes1 cup · 245g
• sauce tomatotomato paste1 tbsp · 15.3g
• saltsalt1/4 tsp · 1.5g
• cheese mozzarellawhole-milk mozzarella cheese2 1/2 cup · 283g
• cheese othergrated Parmesan cheese2 tbsp
• sugar2-3 tbsp honey2 tbsp · 25g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesedried oregano1 tsp · 0.5g
• over cheesegarlic powder1/2 tsp · 2.1g
• over cheeseonion powder1/2 tsp · 2.1g
• over cheeseItalian sausage4 oz · 113g
• over cheesepepperoni2 oz · 56.7g
• over cheesemushrooms1/2 cup · 100g
• over cheesegreen bell pepper1/2 cup · 100g
• over cheesered onion1/4 cup · 50g