← All pizzas
Pan Pizza Recipe
Unknown · vincenzosplate.com · 2024 · 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
593g
Hydration
59.3%
Salt
3.0%
Yeast
0.70%
Oil
—
Sauce
400g
Cheese
—
Dough weight
1630g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flour/2.205lbs pizza flour1 kg · 1000g
- water/ 600ml cold water2.5 cup · 592.5g
- salt/30g salt30g
- yeast1 satchel /7g yeast7g
- oilExtra virgin olive oil—
- flourA bowl of fine semolina flour for stretching the dough—
- sauce tomato1 can san marzano peeled tomatoes400g
- cheese mozzarella1 ball fresh mozzarella—
- cheese otherPecorino cheese—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA fresh bunch of basil leaves