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Perfect Pan Pizza
Unknown · seasonsandsuppers.ca · 2022 · 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
318g
Water
296g
Hydration
93.3%
Salt
3.8%
Yeast
0.94%
Oil
—
Sauce
150g
Cheese
283g
Dough weight
629g
Process
Bake temp
500°F / 260°C
Bake time
13-15 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (7)
- flourbread flour2.5 cup · 317.5g
- saltfine sea salt2 tsp · 12g
- yeastInstant yeast1 tsp · 3g
- waterwater1.25 cup · 296.3g
- sauce tomatopizza sauce0.75 cup · 150g
- cheese mozzarella2 1/2 - 3 cups full-fat2.5 cup · 282.5g
- oilolive oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered pepper flakes0.25 tsp · 1.1g
- over cheese20 Pepperoni slices