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Copycat Sbarro™ Pepperoni Pizzas
Tablespoon Kitchens · tablespoon.com · Original
Style not identified
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
n/a
Oil
13.1%
Sauce
245g
Cheese
340g
Dough weight
609g
Process
Bake temp
425°F / 218°C
Bake time
7 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour2 1/2 to 3 cups Gold Medal™ all-purpose flour2 1/2 cup · 313g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- yeast1 package regular active or fast-acting dry yeastn/a
- oilolive or vegetable oil3 tbsp · 40.8g
- watervery warm water1 cup · 237g
- sauce tomatocrushed tomatoes1 cup · 245g
- cheese mozzarellashredded whole milk mozzarella cheese3 cup · 340g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/4 tsp · 1.1g
- over cheeseonion powder0.1 tsp · 0.5g
- over cheeseItalian seasoning1/4 tsp · 1.1g
- over cheese40 slices pepperoni99.2g
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 1.9% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 76% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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