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Homemade Pepperoni Pizza

tasteofhome.com · 2018 · Original

Style not identified

DietNot vegetarian: sliced pepperoni.

Against 5,130 pizza recipes

95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

250g

Water

237g

Hydration

94.8%

Salt

1.8%

Yeast

2.84%

Oil

12.7%

Sauce

227g

Cheese

226g

Dough weight

560g

Process

Bake temp

425°F / 218°C

Bake time

10 to 12 min

Oven

home standard

Surface

stone

Ingredients (11)

  • yeast1 package quick-rise yeast7.1g
  • waterwarm water1 cup · 237g
  • sugarsugar2 tbsp · 25g
  • saltsalt1/2 tsp · 3g
  • oilplus 2 teaspoons olive oil2 tbsp · 27.2g
  • flour2-1/2 to 3 cups all-purpose flour2 cup · 250g
  • cheese other4 pieces string cheesen/a
  • sauce tomatoSAUCE:n/a
  • sauce tomato1 can tomato sauce227g
  • oilolive oil1 tsp · 4.5g
  • cheese othershredded Italian cheese blend2 cup · 226g

Toppings (9)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseItalian seasoning1/2 tsp · 2.1g
  • over cheesegarlic powder1/4 tsp · 1.1g
  • over cheesedried oregano1/4 tsp · 0.1g
  • over cheeselemon juice1/4 tsp · 1.1g
  • over cheesedried thyme0.1 tsp · 0.5g
  • over cheesedried basil0.1 tsp · 0.1g
  • over cheesecayenne pepper0.1 tsp · 0.5g
  • over cheeseTOPPINGS:
  • over cheese1 package sliced pepperoni85g

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