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Steak Pizzaiola
Unknown · americastestkitchen.com · 2018 · 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
63g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
117g
Process
Bake temp
500°F / 260°C
Bake time
2-2 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can whole peeled tomatoes—
- saltSalt and pepper—
- flourall-purpose flour0.5 cup · 62.5g
- oilextra-virgin olive oil0.25 cup · 54.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered pepper flakes0.5 tsp · 2.1g
- over cheese4 beef blade steak
- over cheesearlic cloves
- over cheese2 anchovy fillets
- post bakefresh basil leaves0.25 cup · 6g