← All pizzas
Pizza de majericão
TudoGostoso · tudogostoso.com.br · 2019 · 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
1400g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1400g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourde farinha de trigo integral700g
- flourde requeijão tipo catupiry200g
- flourde mussarela light500g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 colher de sopa de sal
- over cheese1 colher de sopa de açúcar
- over cheese1/2 copo tipo americano de óleo
- over cheese2 colheres de sopa de fermento biológico seco
- over cheesede água morna375 ml · 375g
- over cheese1 maço de manjericão
- over cheese1/2 lata de molho de tomate industrializado