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Pizza ou pão enrolado
Eliza C. Lussari · tudogostoso.com.br · 2006 · Original
Style not identified
DietNot vegetarian: presunto ou peito de peru. Reviewed: ham or turkey breast.
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
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
6.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
530g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- flourfarinha de trigo1/2 kg · 500g
- yeastfermento biológico30g
- salt1 colher de saln/a
- saltSal e oréganon/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 xícara de óleo
- over cheese1 copo leite morno
- over cheeseGema para pincelar
- over cheesepresunto ou peito de peru200g
- over cheesemussarela200g
- over cheese3 tomates fatiados
- over cheese1 cebola picada
Keep exploring
Do something with it
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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