Super-Sausage Pizza
PJ Hamel · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: breakfast sausage or bulk italian sausage, generous 1 1/2 cups genoa salami.
Against 5,130 pizza recipes
61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
416g
Water
255g
Hydration
61.3%
Salt
1.9%
Yeast
0.72%
Oil
6.0%
Sauce
85g
Cheese
567g
Dough weight
707g
Process
Bake temp
450°F / 232°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (9)
- flourKing Arthur Unbleached All-Purpose Flour*1 3/4 cup · 210g
- flour[product-link]semolina[/product-link]*1 1/4 cup · 206g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 1/4 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterto 1 1/4 cups cool water1.1 cup · 255g
- cheese other8-ounce block of cheese8 oz · 227g
- cheese othershredded cheese3 cup · 340g
- sauce tomatohomemade or storebought pizza sauce1/3 cup · 85g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 1 teaspoon [product-link]Pizza Dough Flavor[/product-link]1 tbsp · 8g
- over cheesebreakfast sausage or bulk Italian sausage16 oz · 454g
- over cheesegenerous 1 1/2 cups Genoa salami227g
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