← All pizzas
Corn, Tomato, and Arugula Pizza
Unknown · americastestkitchen.com · 2021 · 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
170g
Cheese
227g
Dough weight
29g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra-virgin olive oil2 tbsp · 27.2g
- cheese otherfontina cheese8 oz · 226.8g
- sauce tomatocherry tomatoes6 oz · 170.1g
- salt¼ teaspoon table salt0.25 tsp · 1.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ cup crème fraîche0.5 cup · 100g
- post bake¼ cup chopped fresh basil0.25 cup · 6g
- over cheese¼ teaspoon red pepper flakes0.25 tsp · 1.1g
- over cheesestore-bought pizza dough1 lb · 453.6g
- over cheese1 ear corn1 cup · 200g
- over cheese1 shallot
- post bakebaby arugula2 oz · 56.7g