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Pizza With Hot Soppressata, Mozzarella, Chiles, and Honey Recipe
Unknown · seriouseats.com · 2015 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
454g
Dough weight
104g
Process
Bake temp
550°F / 288°C
Bake time
3-6 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato1 can whole peeled San Marzano tomatoes—
- saltKosher salt—
- cheese mozzarellafresh mozzarella12 oz · 340.2g
- cheese othergrated Parmesan cheese4 oz · 113.4g
- oilextra-virgin olive oil4 tbsp · 54.4g
- sugarhoney4 tbsp · 50g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough1 lb · 453.6g
- over cheese6 to 10 ounces sliced hot soppressata or salami6 oz · 283.5g
- over cheese1 small serrano chili
- post bake12 to 15 fresh basil leaves