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Canning Tomato Sauce from Fresh Tomatoes
Unknown · allrecipes.com · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
9072g
Cheese
—
Dough weight
26g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (3)
- sauce tomatofresh Roma tomatoes20 lb · 9072g
- oilolive oil1 tbsp · 13.6g
- saltsalt2 tsp · 12g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped onion2 cup · 400g
- over cheeselemon juice0.25 cup · 50g
- over cheesered wine0.25 cup · 50g
- over cheesechopped celery2 tbsp · 25g
- post bakeminced fresh basil2 tbsp · 3g
- over cheesechopped red sweet pepper2 tbsp · 25g
- over cheese3 cloves garlic
- over cheese2 bay leaves
- over cheeseground black pepper0.25 tsp · 1.1g