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Massa de pizza
Fernando Araujo · tudogostoso.com.br · 2005 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (0)
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1kg de farinha
- over cheesede leite
- over cheesede água
- over cheesede açucar80g
- over cheesede fermento fresco ou 5g de fermento seco para pão15g
- over cheese1 ovo
- over cheesede sal10g
- over cheesede margarina100g
- over cheese2 colheres de sopa de azeite