Pepperoni Pizza Puffs
Ali · gimmesomeoven.com · 2010 · Original
Style not identified
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
88% hydration: wetter 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
150g
Liquid, as water
132g
Hydration
88.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
100g
Cheese
113g
Dough weight
300g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourflour3/4 cup · 150g
- dairy doughmilk3/4 cup · 150g
- egg dough1 eggn/a
- cheese mozzarella. mozzarella cheese4 oz · 113g
- sauce tomatopizza sauce1/2 cup · 100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese. baking powder3/4 tsp · 3.2g
- over cheese. dried oregano1/2 tsp · 0.3g
- over cheese. pepperoni4 oz · 113g
- post bake. fresh basil
Keep exploring
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Do something with it
- Scale this doughStart from 88% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 88% 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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