← All pizzas
Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise
Unknown · seriouseats.com · 2012 · 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
454g
Water
312g
Hydration
68.8%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
57g
Dough weight
816g
Process
Bake temp
350°F / 177°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour16 oz · 453.6g
- salt.3 ounces kosher salt—
- yeast.2 ounces active dry yeast—
- waterwater11 oz · 311.9g
- oil2 quarts vegetable—
- sugarpure maple syrup4 tbsp · 50g
- cheese othergrated Parmigiano-Reggiano2 oz · 56.7g
- sauce tomato1 recipe Hollandaise sauce—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseraw bulk maple breakfast sausage0.5 lb · 226.8g
- over cheese4 eggs
- over cheesechopped fresh parsley leaves2 tbsp · 3g