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Pizza Stuffed Pasta Shells
Unknown · spendwithpennies.com · 2014 · 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
200g
Cheese
226g
Dough weight
—
Process
Bake temp
350°F / 177°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomato1 large ripe tomato—
- sauce tomatopizza sauce1 cup · 200g
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese15 to 18 jumbo shells
- over cheese½ pound lean ground beef0.5 lb · 226.8g
- over cheese2 cloves garlic
- over cheese½ onion
- over cheesedried oregano1 tsp · 0.5g
- over cheesemini pepperoni4 oz · 113.4g
- over cheesereen bell pepper