Tomato & cheese pan pizza
Gemma Luongo · taste.com.au · 2010 · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: coarsely grated mozzarella.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
280g
Cheese
150g
Dough weight
507g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourBread & Pizza Plain Flour500g
- saltPinch of saltn/a
- waterwarm watern/a
- sugarPinch of sugarn/a
- yeastdried yeast2 tsp · 7g
- oilOlive oiln/a
- sauce tomatopizza sauce40 ml · 40g
- cheese mozzarellacoarsely grated mozzarella150g
- sauce tomatocherry truss tomatoes240g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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