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Sauerkraut Pizza
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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
440g
Cheese
254g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
- sauce tomato1 can pizza sauce425.3g
- sauce tomato1 can Italian diced tomatoes14.2g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 tube refrigerated pizza crust391.2g
- over cheese1 to 1-1/4 pounds bulk pork sausage1 lb · 453.6g
- over cheesechopped onion1 cup · 200g
- over cheese1-1/2 teaspoons fennel seed1 tsp · 4.2g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil1 tsp · 0.5g
- over cheesearlic clove
- over cheese1 can sauerkraut396.9g