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Grilled Tomato and Cheese Pizzas For Charcoal Grill
americastestkitchen.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: fontina cheese, parmesan cheese.
Against 5,130 pizza recipes
71% hydration: wetter than 60% of the 1,480 doughs that parse.
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 details not stated on the source page.
Ingredients (10)
- waterwater1 cup · 227g
- flourbread flour2 cup · 312g
- flourwhole-wheat flour1 tbsp · 8g
- sugarsugar2 tsp · 8.4g
- salttable salt1 1/4 tsp · 7.5g
- yeastinstant yeast1 tsp · 3g
- sauce tomatomedium plum tomatoes1 1/2 lb · 680g
- cheese otherfontina cheese6 oz · 170g
- cheese otherParmesan cheese1 1/2 oz · 43g
- oilextra-virgin olive oil1/3 cup · 72.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil1/2 cup · 12g
- over cheese4 medium garlic cloves
- over cheesered pepper flakes1/2 tsp · 2.1g
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