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Spicy pepperoni pizza
Valli Little · taste.com.au · 2009 · 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
165g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
165g
Process
Bake temp
374°F / 190°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourTomato Passata125 ml · 125g
- cheese mozzarella2 buffalo mozzarella balls—
- floursliced jalapeno peppers40 ml · 40g
- oilOlive oil—
- dairy doughLight sour cream—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large rectangular pizza base
- over cheesedried oregano1 tsp · 0.5g
- over cheese1 small red onion
- over cheesesliced pepperoni120g
- post bakeChopped coriander leaves