Muffin-pan pizza pies
taste.com.au · 2018 · Original
Pan Pizzainferred from the title
DietNot vegetarian: sliced 97% fat-free ham.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration · 450 to 550°F bake (this recipe: 374°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
63g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
40g
Cheese
125g
Dough weight
63g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
374°F / 190°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourm self-raising flourn/a
- flourplain flour62 1/2 ml · 62.5g
- cheese othergrated reduced-fat tasty cheese125 ml · 125g
- sauce tomatofinely chopped semi-dried tomato strips40 ml · 40g
- sauce tomatoarlic cloven/a
- dairy doughm reduced-fat milkn/a
- oilm light-flavoured extra virgin olive oiln/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red bullhorn pepper
- over cheesereen bullhorn pepper
- over cheesemixed dried herbs2 tsp · 8.4g
- post bakefinely chopped fresh basil leaves82 1/2 ml · 82.5g
- over cheesesliced 97% fat-free ham100g
- over cheese5 eggs
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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