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Breakfast Pizza
MaryJane Robbins · kingarthurbaking.com · 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
21g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
226g
Dough weight
248g
Process
Bake temp
400°F / 204°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourKing Arthur Unbleached All-Purpose Flour3 tbsp · 21g
- dairy doughmilk or half-and-half1 cup · 227g
- cheese othershredded sharp cheddar cheese1 cup · 113g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseone batch of pizza dough
- over cheesebreakfast sausage8 oz · 227g
- over cheesediced onion0.5 cup · 71g
- over cheesediced peppers0.5 cup · 71g
- over cheesebutter3 tbsp · 43g
- over cheese4 to 6 large eggs