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Pepperoni Pizza Pockets
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: turkey pepperoni.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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
750g
Water
474g
Hydration
63.2%
Salt
1.6%
Yeast
0.95%
Oil
0%
Sauce
227g
Cheese
452g
Dough weight
1268g
Process
Bake temp
400°F / 204°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast2 packages active dry yeast7.1g
- waterwarm water2 cup · 474g
- sugarsugar2 tbsp · 25g
- saltsalt2 tsp · 12g
- flour6 to 6-1/2 cups all-purpose flour6 cup · 750g
- sauce tomato1 can pizza sauce227g
- cheese mozzarellashredded part-skim mozzarella cheese4 cup · 452g
- egg dough1 large eggn/a
- cheese othergrated Parmesan cheese8 tsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter2 tbsp · 28.4g
- over cheese96 slices turkey pepperoni
- over cheeseItalian seasoning2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 1.6% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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