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Colorado Mountain Pizza
Jim Cooks Food Good · jimcooksfoodgood.com · 2023 · Original
Style not identified
DietPossibly vegetarian: one line could not be resolved (mozzarella; honey; unspecified 'toppings').
Against 5,130 pizza recipes
77% hydration: wetter than 78% 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
383g
Water
296g
Hydration
77.5%
Salt
1.6%
Yeast
n/a
Oil
7.1%
Sauce
306g
Cheese
389g
Dough weight
737g
Process
Bake temp
n/a
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourwhole wheat flour1 1/2 cup · 192g
- flourbread flour1 1/2 cup · 191g
- waterwater1 1/4 cup · 296g
- oilolive oil2 tbsp · 27.2g
- sugarhoney2 tbsp · 25g
- yeast1 packet instant yeastn/a
- salttable salt1 tsp · 6g
- sauce tomatocrushed tomatoes1 cup · 245g
- sauce tomatotomato paste1/4 cup · 61.3g
- cheese mozzarellamozzarella cheese3 cup · 339g
- cheese othergrated Parmesan1/2 cup · 50g
- sugarHot honey for drizzlingn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning1 tsp · 4.2g
- over cheese3 cloves garlic
- over cheesepinch red pepper flakes
- over cheeseof toppings )2 cup · 300g
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Do something with it
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- See what hydration doesWhere 77% sits, and what changes as it goes up or down.
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