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Pão pizza
Clarissa Barboza · tudogostoso.com.br · 2006 · Original
Style not identified
DietNot vegetarian: de presunto ou lombinho. Reviewed: ham or pork loin.
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
8g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
26g
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 (5)
- saltSaln/a
- water1 copo de água quenten/a
- yeast1 pacote de fermento biológico especial para pãesn/a
- salt1 colher de sopa rasa de sal1 tbsp · 18g
- flour1 colher de sopa rasa de açúcar e farinha1 tbsp · 7.8g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 tomates
- over cheese2 cebolas
- over cheese1 maço de cheiro verde
- over cheeseOrégano
- over cheesede mussarela300g
- over cheesede presunto ou lombinho300g
- over cheese1 copo de leite quente
- over cheese1/2 copo de óleo
- over cheese2 ovos
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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