← All pizzas
Pizza deliciosa de banana
Maria Clara de Carvalho Silva · tudogostoso.com.br · 2006 · Original
Style not identified
DietVegetarian. Not vegan: de mussarela. Reviewed: mozzarella.
Against 5,130 pizza recipes
60% hydration: drier than 72% 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
500g
Water
300g
Hydration
60.0%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
910g
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastde fermento biológico60g
- sugar4 colheres de sopa rasa de açúcar4 tbsp · 50g
- salt1 colher de sobremesa de saln/a
- waterde água300 ml · 300g
- flourde farinha de trigo500g
- sugarCanela e açúcar para polvilharn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesede óleo150 ml · 150g
- over cheesede mussarela600g
- over cheese1 dúzia de bananas prata cortadas em rodela
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 0.0% 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 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.