Copycat Di Carlo's Style Pizza

Nana Sherri's Nest · thekitchenprescription.com · 2013 · Original

Style not identified

DietVegetarian. Not vegan: organic honey, mix of provolone and mozzarella cheese for topping the pizza.

Against 5,130 pizza recipes

Its dough did not parse to grams, so it is matched to other recipes by style and toppings.

Baker's percentages

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

Flour

454g

Water

64g

Hydration

n/a

Salt

0.3%

Yeast

n/a

Oil

Sauce

794g

Cheese

n/a

Dough weight

526g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

350°F / 177°C

Bake time

10 min

Oven

home standard

Surface

stone

Cold ferment

yeastDOUGH:2 teaspoons active dry yeastn/a
sugarorganic honeyn/a
waterwarm water1/4 cup · 59.3g
flourall purpose flour1 cup · 200g
flourbread flour2 cup · 254g
watersea salt1 cup warm water1 tsp · 5g
sauce tomatoSAUCE:One 28 oz. can of 6 in 1 all purpose ground tomatoes794g
saltsea salt1/4 tsp · 1.5g
sugarbrown sugar1/2 tbsp · 6.3g
cheese mozzarellaMix of provolone and mozzarella cheese for topping the pizzan/a
oil***** Optional: you can add a slice of either green pepper or pepper of your choice to cook in the sauce but I recommend removing the pepper before putting the sauce on the dough.1 Tablespoon Extra Virgin Olive Oiln/a

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