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Polpette
Unknown · tasteofhome.com · 2021 · 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
—
Water
474g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
1991g
Cheese
113g
Dough weight
701g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilextra virgin olive oil0.5 cup · 109g
- sauce tomatocrushed tomatoes8 cup · 1960g
- waterwater2 cup · 474g
- sauce tomatotomato paste2 tbsp · 30.6g
- saltkosher salt1 tbsp · 18g
- cheese othergrated Pecorino Romano cheese1 cup · 113g
- dairy dough2% milk0.5 cup · 100g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bake4 to 5 fresh basil leaves
- over cheesearlic cloves
- post bakechopped fresh basil1 tbsp · 1.5g
- over cheesefreshly ground pepper1 tsp · 4.2g
- over cheesePOLPETTE :
- over cheeseground pork0.5 lb · 226.8g
- over cheeseground veal or pork0.5 lb · 226.8g
- over cheeseground beef0.5 lb · 226.8g
- over cheesechopped fresh parsley1 tbsp · 1.5g
- over cheese2 large eggs
- over cheeseItalian seasoned bread crumbs1 cup · 200g