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Pizza enrolada (joelhão)
Suzane · tudogostoso.com.br · 2005 · Original
Style not identified
DietNot vegetarian: de presunto.
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
3.6%
Yeast
8.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
558g
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 (6)
- flouraproximadamente de farinha de trigo1/2 kg · 500g
- sugar1 colher de sobremesa de açúcarn/a
- yeastde fermento fresco40g
- salt1 colher de sopa rasa de sal1 tbsp · 18g
- saltSal a goston/a
- cheese otherQueijo parmesão ralado para polvilharn/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 xícara de óleo
- over cheese1 xícara de leite
- over cheesede presunto200g
- over cheesede mussarella200g
- over cheese2 tomates picados sem pele e sem sementes
- over cheeseCebola a gosto picadinha
- over cheeseOrégano a gosto
- over cheeseema para pincelar
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