Pizza Parigina (Parisian Pizza)

Name: Pizza Parigina (Parisian Pizza)
Cook time: 10 min
Ingredients: 1.25 cup lukewarm water; 1 tsp active dry or instant yeast; 1 tsp white granulated sugar; 1 each olive oil; 1 tsp fine sea salt; 3 cup all purpose flour; 28 oz canned whole peeled tomatoes; 1 tsp salt; 11 oz 11-12 oz sliced Provolone cheese; 1 each 1 large egg; 1 each water

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

600g

Water

296g

Hydration

49.4%

Salt

2.0%

Yeast

0.50%

Oil

—

Sauce

794g

Cheese

340g

Dough weight

916g

Process

Bake temp

390°F / 199°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Bulk

Ingredients (11)

waterlukewarm water1.25 cup · 296.3g
yeastactive dry or instant yeast1 tsp · 3g
sugarwhite granulated sugar1 tsp · 4.2g
oilolive oil—
saltfine sea salt1 tsp · 6g
flourall purpose flour3 cup · 600g
sauce tomatocanned whole peeled tomatoes28 oz · 793.8g
saltsalt1 tsp · 6g
cheese other11-12 oz sliced Provolone cheese11 oz · 340.2g
egg dough1 large egg—
waterwater—

Toppings (2)

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

over cheeseProsciutto Cotto or other Italian deli meats12 oz · 340.2g
over cheese2 sheets puff pastry

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (2)