Pizza Chena
Deborah · italianfoodforever.com · 2019 · Original
Style not identified
DietNot vegetarian: sliced cold cuts of choice - choose three varieties.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
625g
Water
593g
Hydration
94.8%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
624g
Dough weight
1218g
Process
Bake temp
375°F / 191°C
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastActive Dry Yeastn/a
- waterWarm Water2 1/2 cup · 593g
- flour5 to 6 Cups All-purpose Flour5 cup · 625g
- saltSea Saltn/a
- oilOlive Oiln/a
- cheese mozzarellaSliced Fresh Mozzarella3/4 lb · 340g
- cheese otherSliced Cheese1/2 lb · 227g
- cheese otherGrated Parmesan Cheese1/2 cup · 56.5g
- saltSalt &n/a
- water1 Egg Beaten With 1 Teaspoon Watern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSliced Cold Cuts Of Choice - Choose Three Varieties1 1/2 lb · 680g
- over cheese2 Roasted Red Peppers Cut Into Strips
- over cheese6 Large Eggs
- over cheeseChopped Fresh Parsley1/3 cup · 8g
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