Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise
seriouseats.com · 2012 · Original
Style not identified
DietNot vegetarian: raw bulk maple breakfast sausage. Reviewed: sausage; eggs; hollandaise.
Against 5,130 pizza recipes
69% hydration: wetter than 52% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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
454g
Water
312g
Hydration
68.7%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
57g
Dough weight
815g
Process
Bake temp
350°F / 177°C
Bake time
0.8 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour16 oz · 454g
- salt.3 ounces kosher saltn/a
- yeast.2 ounces active dry yeastn/a
- waterwater11 oz · 312g
- oil2 quarts vegetablen/a
- sugarpure maple syrup4 tbsp · 50g
- cheese othergrated Parmigiano-Reggiano2 oz · 56.7g
- sauce tomato1 recipe Hollandaise saucen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseraw bulk maple breakfast sausage1/2 lb · 227g
- over cheese4 eggs
- over cheesechopped fresh parsley leaves2 tbsp · 3g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 69% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 69% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.