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Pizza Poppers
Unknown · tasteofhome.com · 2018 · 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
500g
Water
237g
Hydration
47.4%
Salt
0.6%
Yeast
1.42%
Oil
2.5%
Sauce
400g
Cheese
339g
Dough weight
826g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flour4 to 4-1/2 cups all-purpose flour4 cup · 500g
- sugarsugar0.3333333333333333 cup · 66.7g
- yeast1 package active dry yeast7.1g
- saltsalt0.5 tsp · 3g
- waterwater1 cup · 237g
- oilshortening1 tbsp · 12.5g
- egg dough1 large egg—
- cheese mozzarellashredded part-skim mozzarella cheese3 cup · 339g
- sauce tomatopizza sauce2 cup · 400g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1 tsp · 0.5g
- over cheese1-1/3 cups minced pepperoni1 cup · 141.8g