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Mini Grilled Pizzas
Macheesmo · tablespoon.com · Original
Style not identified
DietNot vegetarian: various veggie/meat toppings.
Against 5,130 pizza recipes
65% hydration: drier than 55% 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
638g
Water
415g
Hydration
65.0%
Salt
4.7%
Yeast
0.47%
Oil
4.3%
Sauce
631g
Cheese
907g
Dough weight
1125g
Process
Bake temp
n/a
Bake time
1.5 min
Oven
home standard
Surface
stone
Cold ferment
3h
Ingredients (13)
- flourall-purpose flour5 cup · 638g
- sugarsugar1 tbsp · 12.5g
- saltkosher salt1 tbsp · 18g
- yeastinstant yeast1 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- waterroom-temp water1 3/4 cup · 415g
- sauce tomatoMuir Glen™ organic tomato sauce2 1/2 cup · 613g
- sauce tomatodried oregano1 tbsp · 1.5g
- saltsalt2 tsp · 12g
- sauce tomatoblack pepper2 tsp · 8.4g
- sauce tomatored pepper flakes1 tsp · 4.2g
- sauce tomatogarlic powder1 tsp · 4.2g
- cheese mozzarellalow-moisture mozzarella cheese2 lb · 907g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesevarious veggie/meat toppings10 cup · 2000g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 65% hydration and 4.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 65% 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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