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Sausage and Pepper Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: bulk pork sausage.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
3.2%
Yeast
1.89%
Oil
14.5%
Sauce
425g
Cheese
509g
Dough weight
690g
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour3 to 4 cups all-purpose flour3 cup · 375g
- yeast1 package quick-rise yeast7.1g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- oilolive oil1/4 cup · 54.5g
- saltsalt2 tsp · 12g
- cheese othershredded Parmesan cheese1/2 cup · 56.5g
- sauce tomato1 can pizza sauce425g
- cheese mozzarellashredded mozzarella cheese4 cup · 452g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil1 tsp · 0.5g
- over cheesepepper1/2 tsp · 2.1g
- over cheesetorn fresh spinach3 cup · 600g
- over cheesebulk pork sausage1/2 lb · 227g
- over cheese1 medium onion
- over cheesefresh mushrooms1/2 lb · 227g
- over cheese1/2 medium sweet yellow pepper
- over cheese1-1/2 teaspoons pizza seasoning or Italian seasoning1 tsp · 4.2g
- post bakeminced fresh basil3 tbsp · 4.5g
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