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Roasted Tomato, Grilled Shrimp, and Farmer's Cheese Pizza
Unknown · americastestkitchen.com · 2007 · 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
381g
Water
296g
Hydration
77.8%
Salt
3.1%
Yeast
—
Oil
—
Sauce
—
Cheese
227g
Dough weight
857g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilvirgin olive oil6 tbsp · 81.6g
- waterwater1.25 cup · 296.3g
- yeast1 package dry active yeast—
- flourbread flour3 cup · 381g
- salttable salt plus additional for sprinkling2 tsp · 12g
- sauce tomato12 plum tomatoes—
- oilolive oil3 tbsp · 40.8g
- cheese otherfarmers cheese8 oz · 226.8g
- sugargranulated sugar1 tsp · 4.2g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced garlic1 tbsp · 12.5g
- over cheeseherbes de Provence0.5 tsp · 2.1g
- over cheeseground black pepper1 tsp · 4.2g
- over cheesecornmeal0.25 cup · 50g
- over cheese48 large unpeeled shrimp
- over cheesehot chili powder1 tsp · 4.2g
- over cheesecayenne pepper0.25 tsp · 1.1g
- over cheesepacked cilantro leaves0.6666666666666666 cup · 133.3g
- over cheesepacked fresh parsley0.6666666666666666 cup · 16g