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Pizza de pinhão
ERICK VAZ · 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
1000g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1000g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourde pinhão fervido800g
- cheese mozzarella1 massa para pizza grande—
- flourde queijo parmesão200g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOrégano a gosto
- over cheeseSal a gosto
- over cheesePimenta a gosto