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Homemade Pizza & Pizza Dough
simplyrecipes.com · 2007 · Original
Style not identified
DietNot vegetarian: italian sausage, pepperoni, ham.
Against 5,130 pizza recipes
73% hydration: wetter than 65% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
490g
Water
356g
Hydration
72.5%
Salt
2.5%
Yeast
n/a
Oil
5.6%
Sauce
n/a
Cheese
n/a
Dough weight
889g
Process
Bake details not stated on the source page.
Ingredients (13)
- waterwarm water1 1/2 cup · 356g
- yeast1 package active dry yeastn/a
- flourbread flour3 3/4 cup · 490g
- oilextra virgin olive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- sugarsugar1 tsp · 4.2g
- sauce tomatoTomato saucen/a
- cheese mozzarellaFirm mozzarella cheesen/a
- cheese mozzarellaFresh soft mozzarella cheesen/a
- cheese otherFontina cheesen/a
- cheese otherParmesan cheesen/a
- cheese otherFeta cheesen/a
- oilBaby arugulan/a
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheeseMushrooms
- over cheeseBell peppers
- over cheeseItalian pepperoncini
- over cheeseItalian sausage
- over cheeseSliced black olives
- post bakeChopped fresh basil
- over cheesePesto
- over cheesePepperoni
- over cheeseOnions
- over cheeseHam
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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