← All pizzas
Copycat Sbarro™ Pepperoni Pizzas
Tablespoon Kitchens · tablespoon.com · 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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
—
Oil
13.1%
Sauce
245g
Cheese
340g
Dough weight
609g
Process
Bake temp
425°F / 218°C
Bake time
5-8 min
Oven
home standard
Surface
stone
Ingredients (8)
- flour2 1/2 to 3 cups Gold Medal™ all-purpose flour2.5 cup · 312.5g
- sugarsugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- yeast1 package regular active or fast-acting dry yeast—
- oilolive or vegetable oil3 tbsp · 40.8g
- watervery warm water1 cup · 237g
- sauce tomatocrushed tomatoes1 cup · 245g
- cheese mozzarellashredded whole milk mozzarella cheese3 cup · 340.2g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder0.25 tsp · 1.1g
- over cheeseonion powder0.125 tsp · 0.5g
- over cheeseItalian seasoning0.25 tsp · 1.1g
- over cheese40 slices pepperoni99.2g