Stuffed Pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Ingredients (15)

• flourKing Arthur Unbleached All-Purpose Flour6 cup · 720g
• flourKing Arthur Semolina Flour3/4 cup · 142g
• yeastinstant yeast2 tsp · 6g
• salttable salt2 1/2 tsp · 15g
• oilolive oil2 tbsp · 25g
• oilvegetable oil1/2 cup · 99g
• water1 1/2 to 1 3/4 cups water1 1/2 cup · 340g
• sauce tomatofennel seeds3/4 tsp
• sauce tomato2 cloves garlicn/a
• sauce tomato26-ounce aseptic box crushed tomatoes26 oz · 737g
• sugargranulated sugar4 tsp · 16.8g
• salt1/4 to 1/2 teaspoon table salt1/4 tsp · 1.5g
• cheese mozzarellamozzarella cheese1 lb · 454g
• cheese otherfreshly grated Parmesan1 1/4 cup · 133g
• cheese otherpizza seasoningn/a

Toppings (14)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesebutter2 tbsp · 28g
• over cheeseground pork1 lb · 454g
• over cheesesweet or hot paprika1/2 tsp · 2.1g
• over cheesegarlic powder1/2 tsp · 2.1g
• over cheeseground black pepper1 tsp · 4.2g
• over cheesered chili pepper flakes1/4 tsp
• over cheeseoregano1/2 tsp · 0.3g
• over cheeseground sage1/2 tsp · 2.1g
• over cheesedried basil1/2 tsp · 0.3g
• over cheesedried thyme1/2 tsp · 2.1g
• over cheeseonion1/2 cup · 71g
• over cheesedried oregano or King Arthur Pizza Seasoning1 tsp · 0.5g
• over cheesefrozen chopped spinach1 lb · 454g
• over cheesesliced pepperoni or anchovies