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Sausage Spinach Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: italian turkey sausage links.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
237g
Hydration
94.8%
Salt
1.2%
Yeast
2.84%
Oil
10.9%
Sauce
14g
Cheese
57g
Dough weight
537g
Process
Bake temp
n/a
Bake time
5 to 8 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- flour2-1/4 cups all-purpose flour2 cup · 250g
- oilolive oil2 tbsp · 27.2g
- sugarsugar1 tbsp · 12.5g
- saltsalt1/2 tsp · 3g
- cheese othershredded Asiago cheese1/2 cup · 56.5g
- sauce tomato1 can Italian diced tomatoes14.2g
- cheese other6 slices reduced-fat provolone cheesen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning2 tsp · 8.4g
- over cheeseItalian turkey sausage links3/4 lb · 340g
- over cheesefresh baby spinach2 cup · 400g
Keep exploring
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- Scale this doughStart from 95% hydration and 1.2% 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 95% 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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