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Pomodoro Pepperoni Pizza
Unknown · halfbakedharvest.com · 2024 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
909g
Cheese
170g
Dough weight
26g
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato1 can fired roasted crushed tomatoes793.8g
- sauce tomatohot sauce0.5 cup · 100g
- saltseasoned salt1 tbsp · 18g
- sugarhoney2 tsp · 8.4g
- sauce tomatocrushed Calabrian chili paste1 tbsp · 15.3g
- saltsalt and black pepper—
- cheese mozzarellashredded mozzarella cheese0.5 cup · 56.5g
- cheese othershredded provolone cheese0.5 cup · 56.5g
- cheese othershredded fontina cheese0.5 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesalted butter4 tbsp · 72g
- over cheese1/3- 1/2 pound ball of pizza dough0.3333333333333333 lb · 151.2g
- over cheesesesame seeds1 tbsp · 12.5g
- post bakefresh basil leaves0.5 cup · 12g
- over cheesepepperoni3 oz · 85.1g