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Pizza enrolada (joelhão)
Suzane · 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 (1)
- cheese otherQueijo parmesão ralado para polvilhar—
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseaproximadamente de farinha de trigo0.5 kg · 500g
- over cheese1 xícara de óleo
- over cheese1 xícara de leite
- over cheese1 colher de sobremesa de açúcar
- over cheesede fermento fresco40g
- over cheese1 colher de sopa rasa de sal
- over cheesede presunto200g
- over cheesede mussarella200g
- over cheese2 tomates picados sem pele e sem sementes
- over cheeseCebola a gosto picadinha
- over cheeseSal a gosto
- over cheeseOrégano a gosto
- over cheeseema para pincelar