Pizza Pull Apart Rolls

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

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

Process

Bake details not stated on the source page.

Ingredients (10)

• yeastPlatinum Yeast from Red Star*2 tsp · 8.4g
• sugargranulated sugarn/a
• dairy doughwhole milk3/4 cup · 150g
• egg dough1 large eggn/a
• saltsalt1 tsp · 6g
• flour2 and 3/4 cups bread flour2 3/4 cup · 360g
• cheese mozzarella1 and 1/2 cups shredded mozzarella cheese1 1/2 cup · 135g
• cheese otherchopped pepperoni1/2 cup · 60g
• cheese mozzarellashredded mozzarella cheese1/2 cup · 45g
• sauce tomatooptionaln/a

Toppings (8)

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

• over cheeseunsalted butter43g
• over cheesegarlic powder1 tsp · 4.2g
• over cheeseItalian seasoning blend1 tsp · 4.2g
• over cheeseoptional: 4 ounces uncooked ground Italian sausage113g
• over cheeseoptional: 1/3 cup chopped green pepper50g
• over cheeseoptional: 2 Tablespoons sliced black olives20g
• over cheesebutter28g
• over cheeseItalian seasoning1/2 tsp · 2.1g