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Pizza enrolada
Cristina Oliveira de Freitas · 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
1100g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1100g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourde água morna200 ml · 200g
- flourde óleo100 ml · 100g
- flourde presunto de peru fatiado400g
- flourde mussarela fatiada400g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesede fermento biológico30g
- over cheese1 colher de acúcar
- over cheese1/2 colher de sal
- over cheese1 lata de molho pronto de tomate
- over cheeseOrégano a gosto