Pizza Parigina (Parisian Pizza)
seasonsandsuppers.ca · 2022 · Original
Style not identified
DietNot vegetarian: prosciutto cotto or other italian deli meats. Reviewed: prosciutto cotto; provolone; egg.
Against 5,130 pizza recipes
49% hydration: drier than 90% of the 1,480 doughs that parse, baked at 390°F, hotter than 16% 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
600g
Water
296g
Hydration
49.4%
Salt
2.0%
Yeast
0.50%
Oil
0%
Sauce
794g
Cheese
340g
Dough weight
916g
Process
Bake temp
390°F / 199°C
Bake time
45 to 50 min
Oven
home standard
Surface
stone
Bulk
3h
Ingredients (11)
- waterlukewarm water1 1/4 cup · 296g
- yeastactive dry or instant yeast1 tsp · 3g
- sugarwhite granulated sugar1 tsp · 4.2g
- oilolive oiln/a
- saltfine sea salt1 tsp · 6g
- flourall purpose flour3 cup · 600g
- sauce tomatocanned whole peeled tomatoes28 oz · 794g
- saltsalt1 tsp · 6g
- cheese other11-12 oz sliced Provolone cheese11 oz · 340g
- egg dough1 large eggn/a
- waterwatern/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseProsciutto Cotto or other Italian deli meats12 oz · 340g
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