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Steak Pizzaiola
americastestkitchen.com · 2018 · Original
Style not identified
DietNot vegetarian: beef blade steak, anchovy fillets.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
63g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
117g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can whole peeled tomatoesn/a
- saltSalt and peppern/a
- flourall-purpose flour1/2 cup · 62.5g
- oilextra-virgin olive oil1/4 cup · 54.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered pepper flakes1/2 tsp · 2.1g
- over cheese4 beef blade steak
- over cheesearlic cloves
- over cheese2 anchovy fillets
- post bakefresh basil leaves1/4 cup · 6g
Keep exploring
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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