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Grilled Tomato and Cheese Pizzas For Charcoal Grill
Unknown · americastestkitchen.com · 2013 · 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
320g
Water
227g
Hydration
70.9%
Salt
3.8%
Yeast
0.94%
Oil
31.2%
Sauce
680g
Cheese
213g
Dough weight
670g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- waterwater1 cup · 227g
- flourbread flour2 cup · 312g
- flourwhole-wheat flour1 tbsp · 8g
- sugarsugar2 tsp · 8.4g
- salttable salt1.25 tsp · 7.5g
- yeastinstant yeast1 tsp · 3g
- sauce tomatomedium plum tomatoes1.5 lb · 680.4g
- cheese otherfontina cheese6 oz · 170g
- cheese otherParmesan cheese1.5 oz · 43g
- oilextra-virgin olive oil0.3333333333333333 cup · 72.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil0.5 cup · 12g
- over cheese4 medium garlic cloves
- over cheesered pepper flakes0.5 tsp · 2.1g