Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (12)

• flour5-1/2 to 6 cups all-purpose flour5 cup · 625g
• sugar4-1/2 teaspoons sugar4 tsp · 16.8g
• yeast1 package quick-rise yeast7.1g
• salt1-1/2 teaspoons salt1 tsp · 6g
• sauce tomato1-1/2 teaspoons dried rosemary1 tsp
• water1-1/4 cups water1 cup · 237g
• cheese other3 cartons ricotta cheese425.3g
• cheese mozzarellashredded mozzarella cheese2 cup · 226g
• cheese othergrated Romano cheese0.5 cup · 56.5g
• egg doughEGG WASH:—
• egg dough1 large egg—
• waterwater2 tbsp · 30g

Toppings (10)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheese1-1/2 teaspoons dried basil1 tsp · 0.5g
• over cheesegarlic powder0.5 tsp · 2.1g
• over cheeseonion powder0.5 tsp · 2.1g
• over cheesepepper0.25 tsp · 1.1g
• over cheesebutter10 tbsp · 142g
• over cheese2 large eggs
• over cheeseFILLING:
• over cheesebulk Italian sausage3 lb · 1360.8g
• over cheese3 large eggs
• over cheesedried parsley flakes0.25 cup · 6g